Made these tonight--recipe followed to the T, and they turned outlet terribly. Even made a couple test batches to test doneness at 8 min, 10min and 12min. 10min was perfect, but cookies were bland, not sweet enough and had zero flavor. They also tasted substantially of that raw floury taste. I used all fresh ingredients and I'm a pretty experienced baker. I was looking for that classic delicious anisette cookie flavor and certainly didn't find it with this recipe. A decent amount of work for a very lackluster outcome.
Great recipe and a classic Christmas cookie. Easy to make. Do not overcook and be mindful of your specific oven temp. <br/>Using your advice on the "brownie batter appearance" of the dough, I just about doubled the milk. This creates luscious looking batter. <br/>With a little bit of difficulty, I loaded the batter into a pastry bag with a wide tip. It was so much easier to pipe them out. <br/>Be very careful of Anise Extract. It is much stronger the vanilla and almond with which we are familiar. A 1/8 teaspoon for the icing is appropriate. <br/>For those of you with a Kitchen Aid mixers, please know a double batch fits well in a 4 qt bowl. <br/>This is a superb cookie, light as air, very attractive on a mixed platter, and unusual enough to garner attention.
I made these cookies for Christmas. I made two batches. The first with anise and the second with almond flavoring. Both turned out delicious. I love the cake like texture. Thanks for sharing this wonderful recipe. I am sure that it is one that I will make often.
the secret to the cookies is to DO NOT overcook. The minute the bottom get brown pull them out of the oven. Check frequesntly! they will be perfectly cake like. These are on the desert table every holiday. And use real butter, No substitutes. YUMMY!
Thank you Cookin'Diva! For years I looked for an "anisette" (that's what our family calls them!) cookie recipe that tastes great, and now I've found one. My old recipe does never came out as great as these! Moist, tasty, and just like the Italian cookies our grandmothers made years ago! I brought them to a dinner party last night and they were a hit! I already put this in my recipe box! Yay! Thanks again Cookin'Diva, I now have a "specialty" dessert!
I think T..his cookie xxxxxx (deleted by editor). U said 2 1/2 cups of flour but u might need 3?!!! What's up with that for one thing. I followed this recipe to the T. Had to wing it after I just tasted flour. Wasted time and money
These cookies are soft and delicious. I warmed up the icing and dipped the cookies. Make sure you apply the sprinkles quickly because the icing dries very fast.
These are fabulous! The directions were very specific and my cookies turned out perfectly. My Italian mom remembers these from her childhood -- thank for you allowing me to bring back a precious memory for her!
I made these cookies this year for my neighborhood Xmas cookie swap & the compliments are still rolling in. They are soft, delicious & easy to put together. I will add a little more anise extract at least to the icing next time because we like the flavor. I used a small ice-cream scoop to drop the cookies on the parchment & got 32 cookies. I also used the suggestion to microwave the icing if it got too thick. Will definitely be making these again - thanks tremendously!
This is the 2nd year trying to make these cookies (my hubby's favorite growing up). I tried a different recipe last year which the hubby said was great! But I tried this recipe this year and I think they turned out Great with this recipe!! This recipe is Perfection!! Last year's recipe that I tried said to drizzle the icing on with a spoon. Then I read this one, dip them into the icing, A Lot easier to dip than drizzle!! I would definitely recommend trying this recipe to anyone!