Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
  2. In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
  3. 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.
  4. Cover; refrigerate dough for several hours.
  5. 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.
  6. 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.
  7. Using a spatula, transfer cookies to a wire rack to cool.
  8. 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.
  9. Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
  10. Makes approximately 3 1/2 dozen cookies.