Recipe by HeatherFeather
Adapted from Yankee magazine. Ya Mamma's is an Italian restaurant in Merrimack, NH and these cookies are supposedly served there. These are rather soft and puff up quite a bit - rather cakelike, in a way. These are not overly sweet and are best served with a cup of coffee to dunk them into. The anise extract is an absolute must - it has a licorice like flavor.
Top Review by mianbao
These did not work very well for me. While I am not familiar with the restaurant cited, I do love the flavor of anise. To me, there seems to be too much baking powder and anise extract in the cookies. I am even tempted to wonder if the recipe I used is the same as that used by the other reviewers. I would really appreciate it if the poster checked that it is actually 7 teaspoons baking powder and 1 tablespoon anise extract. I suppose this is just one more learning experience for me.
- 1⁄4 cup unsalted butter, softened
- 1⁄4 cup shortening
- 3⁄4 cup granulated sugar
- 2 large eggs
- 3 1⁄2 cups flour
- 7 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon anise extract
- 2⁄3 cup light cream or 2⁄3 cup half-and-half
- 1 tablespoon butter
- 2 1⁄2 cups powdered sugar
- 1⁄4 cup milk
- 1 1⁄2 teaspoons anise extract
- colored sprinkles, to decorate, as needed
Directions See How It's Made
- Preheat oven to 375°F.
- Cream butter, shortening,and sugar until smooth; add eggs and beat well.
- In another bowl, mix together flour, baking powder, and salt with a whisk.
- Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
- Form dough into small balls and place onto ungreased cookie sheets several inches apart.
- Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
- Remove to racks to cool then frost.
- For frosting, melt butter over low heat in a small saucepan.
- Add sugar, milk, and anise extract and stir until smooth.
- Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
- Frosting will harden once it dries.