Recipe by andypandy
Soft Italian cake type cookie. this recipe has been in the family before I was born, so I will label it as 1946...
Top Review by flatbroke_75137
As a child I grew up with these cookies. Looking for the recipe for years untill I lucked out with putting in Italian puff cookie and wala,here it is. I made them the next day waiting for my first tast of memories. As I took the first bite I started to cry I was a child again sitting on my grandmothers porch eating this cookie all over again. That was 50 years ago. Thank you andypandy for bringing me back to a part of my childhood that I had lost many years ago.
- 1⁄2 teaspoon salt
- 3 large eggs
- 1⁄2 cup canola oil
- 1⁄2 cup whole milk
- 1⁄2 cup white sugar
- 5 teaspoons baking powder
- 3 teaspoons anise extract or 3 teaspoons anise flavoring
- 3 cups all-purpose flour (could also be half cake flour half all purpose flour)
Directions See How It's Made
- Beat eggs with oil and sugar five minutes.
- Combine the milk and anise flavour.
- Combine the flour and salt and baking powder.
- Add dry ingredients into wet ingredients.
- Make a soft, very soft dough.
- Soft but not sticky.
- If you add too much flour they will be dry cookies.
- Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
- Bake on parchment lined cookie sheet.
- Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
- Tops should have no colour.
- Frost with a glaze of , icing powder, and anise flavour; drop of milk.