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Baking · Dessert
Anise Cookies
Ingredients
- Cookie Dough
- 6 cups all-purpose flour, sifted
- 6 tsp baking powder
- 6 large eggs
- 1 ¼ cups granulated sugar
- 1 cup extra virgin olive oil
- 6 tsp pure vanilla extract
- 6 tsp anise extract
- 2 tsp anise seeds
- 2 oz Seagram's 7 crown whiskey
- 2 oz Anisette liqueur
- Glaze (Optional):
- 1 cup powdered sugar, sifted
- ⅛ oz (approx. 0.75 tsp) anise extract
- 5 to 6 tsp whole milk or water (add gradually)
- Rainbow sprinkles (optional, for decorating)
Steps
- Prep the Oven and Pans: Preheat your oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper, or lightly grease and flour them.
- Whisk the Dry Ingredients: In a large bowl, sift together the all-purpose flour and baking powder. Whisk gently to ensure the leavening agent is evenly distributed, then set aside.
- Beat the Wet Ingredients: In a separate large mixing bowl, beat the eggs. Add the granulated sugar, vanilla extract, anise extract, anise seeds, olive oil, whiskey, and Anisette liqueur. Whisk thoroughly until well combined.
- Build the Dough: Gradually add the flour mixture to the wet ingredients, about 1 cup at a time. Mix well after each addition until a cohesive, soft dough forms.
- Shape the Logs: Divide the dough into 4 equal portions. Shape each portion into a long log. Place two logs on each prepared baking sheet, leaving plenty of space between them as they will expand.
- The First Bake: Bake in the preheated oven for 20 to 25 minutes, or until the logs are set and lightly golden.
- Glaze and Broil the Tops: Remove the logs from the oven. Gently brush the tops of the warm logs with a beaten egg (or egg wash). Set your oven to broil and place the sheets under the broiler for just a minute or two to beautifully brown the tops. Watch them very carefully, as the broiler can burn them in seconds!
- Slice While Warm: Transfer the logs to a cutting board while they are still warm. Using a sharp serrated knife, slice the logs diagonally into individual cookies (yielding about 72 cookies total). Let them cool completely.
- Mix the Optional Glaze: Sift the powdered sugar into a small bowl to eliminate any lumps. Stir in the anise extract and start by adding just 4 teaspoons of milk or water. Whisk until smooth, adding the remaining teaspoon or two of liquid only if needed. The glaze should be thick but pourable.
- Decorate and Set: Dip the top of each cooled cookie into the anise glaze, then place them upright on a wire cooling rack. If desired, sprinkle rainbow sprinkles on top before glaze has set. Allow the glaze to dry and set completely before serving or storing.
Baking · Dessert · Recipe entered by: Greg DeSanto
Anise Cookies
Steps
- Prep the Oven and Pans: Preheat your oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper, or lightly grease and flour them.
- Whisk the Dry Ingredients: In a large bowl, sift together the all-purpose flour and baking powder. Whisk gently to ensure the leavening agent is evenly distributed, then set aside.
- Beat the Wet Ingredients: In a separate large mixing bowl, beat the eggs. Add the granulated sugar, vanilla extract, anise extract, anise seeds, olive oil, whiskey, and Anisette liqueur. Whisk thoroughly until well combined.
- Build the Dough: Gradually add the flour mixture to the wet ingredients, about 1 cup at a time. Mix well after each addition until a cohesive, soft dough forms.
- Shape the Logs: Divide the dough into 4 equal portions. Shape each portion into a long log. Place two logs on each prepared baking sheet, leaving plenty of space between them as they will expand.
- The First Bake: Bake in the preheated oven for 20 to 25 minutes, or until the logs are set and lightly golden.
- Glaze and Broil the Tops: Remove the logs from the oven. Gently brush the tops of the warm logs with a beaten egg (or egg wash). Set your oven to broil and place the sheets under the broiler for just a minute or two to beautifully brown the tops. Watch them very carefully, as the broiler can burn them in seconds!
- Slice While Warm: Transfer the logs to a cutting board while they are still warm. Using a sharp serrated knife, slice the logs diagonally into individual cookies (yielding about 72 cookies total). Let them cool completely.
- Mix the Optional Glaze: Sift the powdered sugar into a small bowl to eliminate any lumps. Stir in the anise extract and start by adding just 4 teaspoons of milk or water. Whisk until smooth, adding the remaining teaspoon or two of liquid only if needed. The glaze should be thick but pourable.
- Decorate and Set: Dip the top of each cooled cookie into the anise glaze, then place them upright on a wire cooling rack. If desired, sprinkle rainbow sprinkles on top before glaze has set. Allow the glaze to dry and set completely before serving or storing.