Recipe by BonnieZ
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.
Top Review by Ladies of the Lake-eM Cee
I was so glad to find this recpie I first got this from my husbands grandma, but I lost it in a move, also this is a much smaller batch than I had mine used 2#butter 5# sugar and flour but it made enough cookies for the whole year, they will keep in tupperware or the freezer for 1 full year. THANKS AGAIN.
- 4 large eggs
- 2 cups granulated sugar
- 2 cups sifted flour
- 1 teaspoon anise oil (not extract see above)
Directions See How It's Made
- With 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).
- Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
- Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
- Bake in a 375°F oven for 10 minutes until light golden but do not brown.
- Cool on baking racks thoroughly before storing.
- Store in a tightly covered cookie tin (not plastic).
- The longer you let the cookie age, the better it will be.