Recipe For Anise Seed Cookies

Star AniseHoney Cookies Recipe: How to Make It

WEBAug 18, 2023 · Preheat oven to 350°. In a large bowl, beat sugar and honey until blended. Beat in eggs. In another bowl, whisk flour, baking soda …

1. Preheat oven to 350°. In a large bowl, beat sugar and honey until blended.
2. Beat in eggs. In another bowl, whisk flour, baking soda and star anise; gradually beat into sugar mixture., Divide dough in half.
3. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness.
4. Cut with a floured 1-1/2-in. star-shaped cookie cutter.

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Meyer Lemon Anise Cookies Eat Like No One Else

WEBDec 15, 2020 · Add in the lemon zest, anise seeds, kosher salt, eggs, buttermilk, and baking soda. Mix until combined. Add 1 cup of flour to …

1. Add the butter to a bowl of a stand mixer. Mix until smooth.
2. Add in the sugar. Mix until combined.
3. Add in the lemon zest, anise seeds, kosher salt, eggs, buttermilk, and baking soda. Mix until combined.
4. Add 1 cup of flour to the bowl. Mix and the add another once it's incorporated. Add in another 1/2 cup of flour. If the dough is scoopable it's done. Add another 1/2 cup of flour if you think it needs it.

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Anise Cookies (Italian Anisette) Amanda's Cookin'

WEBNov 26, 2020 · For cookies: Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each …

1. 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 should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
2. Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
3. Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
4. I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.

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