ANISETTE COOKIE RECIPE RECIPES

Name: Italian Anisette Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 42 cookies, 6 serving(s)
Ingredients: 2 large eggs; 1 cup sugar; 3/4 teaspoon salt; 2 teaspoons baking powder; 2 tablespoons anisette; 1 tablespoon corn oil; 1/4 cup unsalted butter, room temperature; 2 2/3 cups flour; icing; 1 cup confectioners' sugar; 4 teaspoons milk; 4 teaspoons light corn syrup

More about "anisette cookie recipe recipes"

ITALIAN ANISETTE COOKIES RECIPE - FOOD.COM

Italian Anisette Cookies Recipe - Food.com image

Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 42 cookies, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large eggs
1 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons anisette
1 tablespoon corn oil
1/4 cup unsalted butter, room temperature
2 2/3 cups flour
icing
1 cup confectioners' sugar
4 teaspoons milk
4 teaspoons light corn syrup

Steps:

In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
Cover; refrigerate dough for several hours.
Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
Using a spatula, transfer cookies to a wire rack to cool.
To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
Makes approximately 3 1/2 dozen cookies.

Nutrition Facts : Calories 524.8, FatContent 10.8, SaturatedFatContent 5.6, CholesterolContent 91.3, SodiumContent 442.1, CarbohydrateContent 100.1, FiberContent 1.5, SugarContent 54.5, ProteinContent 8

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