Prep 30 mins
Cook 1 hr
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.
- 4 large eggs
- 2 cups granulated sugar
- 2 cups sifted flour
- 1 teaspoon anise oil (not extract see above)
- 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.
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.
Reading this recipe just took me back about 30 years!! My mother made these same cookies and they were my favorite! If these are the same, the tops come out crunchy and the bottom and middle are soft and light. She would also add red or green food coloring to each batch. Delicious! Thanks so much for posting!