Recipe by Phil Franco
Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.
- 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
- 1 cup confectioners' sugar
- 4 teaspoons milk
- 4 teaspoons light corn syrup
Directions See How It's Made
- 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.