1 hr 30 mins
This authentic anise cookie is my mothers recipe. The use of anise oil (available behind the counter from your pharmacist)sets this cookie apart from the rest. You can make these cookies in November and store them in a tightly covered tin to let them age and mellow, ready for Christmas.
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- 1With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
- 2Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
- 3Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
- 4Bake in a 375°F oven for 10 minutes until light golden but do not brown.
- 5Cool on baking racks thoroughly before storing.
- 6Store in a tightly covered cookie tin (not plastic).
- 7The longer you let the cookie age, the better it will be.
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Nutritional Facts for Traditional Anise Cookies
Serving Size: 1 (17 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 57.3
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 17.6 mg
- Sodium 5.9 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 0.1 g
- Sugars 8.3 g
- Protein 1.0 g
The following items or measurements are not included: