Anise Cookies
These cookies are a holiday tradition throughout Italy. Topped with an icing and some type of sprinkles, if desired, they are both festive and yummy. I love them for breakfast without the icing, but for my Christmas cookie trays I put icing on them. These anise cookies use anise seeds not anise extract as you will find in many recipes. Frankly, I have never seen anise flavoring in a supermarket in Italy. Here, they use the real thing which gives a better flavor. They remind me of a cookie my Nonna Louisa made. I hope they create great memories for you also.
Ingredients
1/2 cup butter
3 tablespoons extra virgin olive oil (use a light fruity oil - if not available substitute another 1/4 cup of butter)
3/4 cup of sugar
3 eggs plus one egg yolk
1 teaspoon vanilla
1 teaspoon lemon flavoring
3 teaspoons baking powder
3 3/4 cups flour
1 teaspoon anise seeds
For the Icing
2 cups confectioners sugar
2 tablespoons warm water
Food coloring if desired
Colorful sprinkles if desired
Equipment
Kitchenaid or hand mixer
Cookie sheet lined with parchment paper
Oven set at 350 degrees Fahrenheit (180 centigrade)
Making the Anise Cookies
Step 1: Melt butter; and when it is cool, combine the butter with the olive oil and sugar. Mix until the mixture is well integrated.
Step 2: Add the eggs and egg yolk and mix about 90 seconds or more on a medium high speed until the mixture is light and fluffy.
Step 3: Mix in the vanilla, lemon and anise seeds until integrated.
Step 4: Add the dry ingredients (baking powder and flour) and mix until it is integrated with the other ingredients.
Step 5: The dough will be a little sticky. Flour your hands and roll small pieces of the dough into one inch balls and space them one inch apart on the cookie sheet. You should end up with approximately 3 dozen cookies.
Step 6: Bake in a 350 degree oven for approximately 12 minutes. The bottoms will be a light golden brown, but the tops should not be browned.
Step 7: Let cool completely before putting on the icing.
Step 8: To make the icing, combine one cup of confectioners sugar and approximately 2 tablespoons of water (you might need less water, so add the second tablespoon one teaspoon at a time until you achieve the desired thickness. Add food coloring as desired. Your icing should be somewhat thick so it does not run all over the place. I generally just dip each cookie into the icing and twirl it around to cover the top. Top the cookies with sprinkles, if desired, before the icing hardens.
Note: These cookies freeze well; however, if you choose to freeze them, do not put the icing on until after they are out of the freezer and totally defrosted.
Ingredients
1/2 cup butter
3 tablespoons extra virgin olive oil (use a light fruity oil - if not available substitute another 1/4 cup of butter)
3/4 cup of sugar
3 eggs plus one egg yolk
1 teaspoon vanilla
1 teaspoon lemon flavoring
3 teaspoons baking powder
3 3/4 cups flour
1 teaspoon anise seeds
For the Icing
2 cups confectioners sugar
2 tablespoons warm water
Food coloring if desired
Colorful sprinkles if desired
Equipment
Kitchenaid or hand mixer
Cookie sheet lined with parchment paper
Oven set at 350 degrees Fahrenheit (180 centigrade)
Making the Anise Cookies
Step 1: Melt butter; and when it is cool, combine the butter with the olive oil and sugar. Mix until the mixture is well integrated.
Step 2: Add the eggs and egg yolk and mix about 90 seconds or more on a medium high speed until the mixture is light and fluffy.
Step 3: Mix in the vanilla, lemon and anise seeds until integrated.
Step 4: Add the dry ingredients (baking powder and flour) and mix until it is integrated with the other ingredients.
Step 5: The dough will be a little sticky. Flour your hands and roll small pieces of the dough into one inch balls and space them one inch apart on the cookie sheet. You should end up with approximately 3 dozen cookies.
Step 6: Bake in a 350 degree oven for approximately 12 minutes. The bottoms will be a light golden brown, but the tops should not be browned.
Step 7: Let cool completely before putting on the icing.
Step 8: To make the icing, combine one cup of confectioners sugar and approximately 2 tablespoons of water (you might need less water, so add the second tablespoon one teaspoon at a time until you achieve the desired thickness. Add food coloring as desired. Your icing should be somewhat thick so it does not run all over the place. I generally just dip each cookie into the icing and twirl it around to cover the top. Top the cookies with sprinkles, if desired, before the icing hardens.
Note: These cookies freeze well; however, if you choose to freeze them, do not put the icing on until after they are out of the freezer and totally defrosted.