Anise Cookies
When it comes to coveting anything and everything anise-flavored, I am Italian through and through. I just love the bright licorice-flavored aroma that seeps from baked goods that have anise in them. Anise pizzelles may be my favorite, but these anise cookies are a very close second. They are light and almost cake-like in texture, with anise infused not only in the cookie, but also in glaze for that extra kick. Just smelling these cookies reminds of my great aunt (Zia Lena), who traveled here from Italy with my grandfather and their two other brothers when they were in their teens. When I opened the container I was storing the cookies in days after making them, one whiff transported me back to her house in Kenosha, Wisconsin, where we often visited during the summer when we were kids. I could almost smell her kitchen.
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These cookies are very easy to make and are great for any cookie table, especially around the holidays, and go especially well with your afternoon cup of tea (or coffee). Note that the amount of baking powder called for is not an error – this is what gives the cookies a light lift and a cake-like texture. Between the anise in the cookie and the anise in the glaze, there is definitely not a lack of anise flavor here, but if you want a stronger flavor, substitute 1 teaspoon of anise oil (often found at pharmacy counters) for the tablespoon of anise extract in the cookie.
Are there any food smells that remind you of a specific person or place?
One year ago: Scallion Pancakes with Ginger Dipping Sauce
Two years ago: Fresh Blueberry Pie
Anise Cookies
Ingredients
For the cookies:
- 3½ cups (437.5 g) all-purpose flour
- 7 teaspoons baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ¼ cup (51.25 g) vegetable shortening
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1 tablespoon anise extract
- ⅔ cup (157.73 ml) half-and-half
For the glaze:
- 1 tablespoon unsalted butter, melted
- 2½ cups (300 g) powdered sugar
- ¼ cup (61 ml) milk
- 1½ teaspoons (1.5 teaspoons) anise extract
Instructions
- 1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- 2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- 3. Cream the butter, shortening and granulated sugar on medium speed until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the anise extract.
- 4. On low speed or with a wooden spoon, mix in the flour and half-and-half alternately, beginning and ending with the flour.
- 5. Using 1-2 tablespoons of dough, roll into balls (or use a medium-sized cookie scoop) and place on the prepared baking sheets about 2 inches apart. Flatten slightly with your fingers. Bake for about 10 minutes, or until just lightly browned. Remove to cooling racks to cool completely before glazing.
- 6. For the glaze, whisk together the melted butter, powdered sugar, milk and anise extract until smooth. Dip the top of each cookie into the glaze, letting the excess drip off, and set right-side-up on the cooling rack. The glaze will harden once it dries. Store in an air-tight container at room temperature.
- * Note 1: The amount of baking powder is not an error - this is what creates the cake-like texture of the cookies.
- * Note 2: For an even more potent anise flavor, substitute 1 teaspoon of anise oil for the 1 tablespoon of anise extract in the cookies.
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Yikes! These were like eating straight baking powder. I did make with a GF flour but I have that down to a science but perhaps it was the culprit. I might just be sensitive to baking powder but way too much (almost) double than other recipes. I was sad to throw so many cookies away. If others tried with GF did you alter?
On the shortening would it be better to use liquid or would solid vegetable shorting (softened) work as well? I have both types. Also would it be better to sift the dry ingredients? should the eggs be added at room temperature. Will any of these questions make a difference?
Hi MaryJane, You should use solid vegetable shortening, not liquid. Sifting the dry ingredients does not matter. Eggs should ideally be at room temperature. Enjoy the cookies!
The cookie I had was not from this recipe…I purchased the cookies from ETSY baker and just searching for an answer. Will have to try this recipe from BEB.
Did anyone else think these were bitter? I am assuming it was from the baking powder. My mother used to make cookies very similar to these, and hers called for 2 Tablespoons baking powder, so I don’t know of that was the problem or not…
I recently had a bitter after taste from anise cookies too. I just googled bitter after taste anise cookie and found this recipe. Now I know I am not crazy….
This sounds like the “S” cookies my sister make. We shape them in s’s! They have 7 cups of flour 7 eggs etc….I will have to give these a try and compare. I eat mine for breakfast with hot coffee!
CAN THESE BE SHAPED IN AN S?