WebInstructions. Set out 3 sticks of butter to soften at room temperature. In a large bowl, use a mixer to blend the softened butter with the 1 ¼ cups granulated sugar until creamy. Add eggs and vanilla; mix. In a separate medium bowl, use a fork to toss together the flour, baking powder and salt.
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WebWhisk the dry ingredients. Mix the flour and baking powder in a bowl. Set it aside. Mix the wet ingredients. Beat the butter and sugar for 5 minutes. Add the eggs, one at a time, and keep mixing. Mix in the extract. Incorporate the mixtures. Add 1/3 of the dry ingredients to the mixture as you continue to beat.
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WebIn a large bowl, beat together the butter and sugar until fluffy; about 2 minutes. Mix in the eggs, anise extract, flour, baking powder, salt. Step 2: roll into balls. Use a cookie scoop to measure out 1-inch balls of dough. Roll into balls and place on cookie sheet about 2 …
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WebDirections. Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets. Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1
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WebPreheat oven to 375 degrees with rack in upper third of oven. On a floured surface, scrape out dough and knead by hand for two minutes. Using a #40 ice cream scoop (Equivalent to 2 tablespoons), scoop right from the counter onto parchment lined sheet pans or cookie sheets about two inches apart.
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WebInstructions. Preheat oven to 325°F. Line baking sheets with parchment paper and set aside. Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended.
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WebAdd 2 teaspoons anise extract and beat on medium speed until combined. Add the flour mixture and beat on the lowest speed until just combined, 30 to 45 seconds. Cover and refrigerate the dough for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.
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WebDirections. Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it
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WebIn large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky. 3. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly.
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WebPreheat oven to 350 degrees F. Line good quality baking sheets with parchment paper or silicone mats. In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat together the cooled melted shortening and 1 cup powdered sugar until light and fluffy.
WebInstructions. Preheat oven to 375ºF. Place melted butter and shortening into an electric mixer bowl with sugar and extract and mix until smooth. With the mixer running on low, add eggs one at a time, allowing each to mix in before adding another.
WebIn a bowl whisk (or sieve) all purpose flour, baking powder and salt. In a stand mixer bowl, beat with the whisk attachment the eggs until frothy, about 1 minute. Gradually add the sugar and beat until the mixture is thick and pale, about 2 or 3 minutes. Continue beating and gradually add the oil.
WebPreheat the oven to 350 degrees. Mix the flour, baking powder, baking soda, and salt in a large bowl. Whisk to combine. Mix the wet ingredients. Combine the eggs and sugar in a large bowl. Use an electric mixer to whisk until it's light and slightly fluffy. Add the canola oil, sour cream, and anise extract.
WebFor the cookie dough: In a medium mixing bowl, sift together the flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat together the butter and the sugars until creamy. Add the eggs one at a time; mix well. Beat in the extracts (you could use vanilla and anise, or almond extract).
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WebWhisk in 1 tablespoon of honey and 1 teaspoon of anise extract into the egg and sugar mixture. Sift the dry over the wet ingredients in two separate additions and use a rubber spatula to fold gently. Be sure to scrape the bottom of the bowl to ensure thorough mixing. Let the batter rest for 15 minutes.
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WebDirections. For the Cookies: Preheat the oven to 350 degrees. In a large mixing bowl beat the eggs with an electric mixer until foamy. Set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar and baking powder. Mix on low speed and gradually add in the butter and extracts until the mixture resembles crumbs.
WebPreheat oven to 350˚F and line two baking sheets with parchment paper.; In medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large bowl with an electric mixer, beat sugar, eggs, oil, milk and anise extract until smooth.; Add dry ingredients to the wet ingredients, 1 cup at a time, beating until each addition is evenly combined.