Anise cookies were always a constant while I was growing up. My grandmother never let a Christmas go by without baking her wonderful anise pizzelles and anise cookies. But sadly many years ago she passed away and gone were the days of anise cookies. Sure we’ve had pizzelles through the years but those really aren’t my thing.
I was just out of high school when she passed and too young to appreciate what a treasure her recipes really were. If only I’d had a few more years with her to learn some of her tips and tricks.
Since I’ve been really into baking this year I sought out a recipe for some good anise cookies. And I have found a really great one! These anise cookies turned out so soft and fluffy. I’m usually not a big cookie eater but I just can’t resist these little buggers. This is by far one of my favorite recipes I’ve tried in a really long time!
Italian Anise Cookies
from Bunny’s Warm Oven
makes 4 – 4 1/2 dozen cookies
1/2 cup butter
1/4 cup Crisco shortening
3/4 cup sugar
3 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon anise extract
1. Preheat oven to 375°. Melt butter and shortening together. Add the sugar; mix well.
2. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract.
3. Sift together the 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.
4. Roll dough in small (1 inch) balls and place on parchment lined cookie sheets. Bake 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 cups powdered sugar
2 -4 tablespoon milk
1. Gradually whisk milk into powdered sugar until a thick glaze forms. Keep it thick so it doesn’t drip right off of the cookies.
2. Dip top of each cookie into glaze then dip or sprinkle on nonpareils while glaze is still wet.