Anisette Cookies

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Anisette CookiesAnisette Cookies: Anisette cookies are one of those very traditional Italian cookie recipes. This cookie gets it’s flavoring from the anise extract. And if you aren’t familiar with anise – the closest thing it taste like is black licorice (Even though licorice isn’t a part of the ingredient).


(serves 6):
For the Cookies:

  • 3/4 cup unsalted butter
  • 3 1/4 cup all-purpose flour (more as needed)
  • 1/4 cup vegetable shortening
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 1/2 tsp anise extract (or vanilla, lemon, etc)
  • Decorative candy sprinkles, for decoration

For Glaze:

  • 2 1/2 cups confectioner’s sugar
  • 1/2 tsp anise extract (or vanilla, lemon, etc)
  • 2 tbsp half and half (mixture of one part milk to one part cream)


  • Preheat your oven to 375 degrees F.
  • Line a baking tray with parchment paper.
  • Set aside.
  • In a small saucepan, melt the butter and shortening over low heat.
  • Remove the butter and shortening mixture from heat.
  • Set aside to cool slightly.
  • In a large bowl, whisk together the flour, baking powder and salt.
  • Set aside.
  • Add the melted butter – shortening mixture to the bowl of your stand mixer.
  • Add in the sugar.
  • Mix until combined, ittakes about 30 seconds.
  • Add each egg, one at a time, until they are incorporated.
  • Add the anise extract (or vanilla; or lemon) to the mixture.
  • Mix again until combined.
  • In half cup increments, add the dry ingredients into the wet mixture.
  • Mix to combine until a soft dough forms.
  • The dough will be soft, but still manageable.

Note: If the dough isn’t manageable (where you can work it into a teaspoon-sized ball without making a mess), add a tablespoons (one at a time) of flour until you reach this consistency.

  • Roll the dough into 3/4 – 1 inch balls.
  • Place the balls on your baking sheet, spacing them at least 1 inch apart.
  • Bake the dough balls at 375 degrees F for 7-8 minutes until they just begin to brown on the bottoms and just begin to crack slightly on top.
  • Remove from oven and transfer to a wire rack to cool completely.
  • Repeat this step for the rest of your dough.
  • While your cookies are cooling, prepare the glaze.
  • In a bowl, whisk together the confectioner’s sugar, anise extract (or vanilla; or lemon) and half and half.
  • Make the glaze on the heavier side.
  • Dip the top of each cookie in the glaze.
  • Place the glazed cookies back on the wire rack to set.
  • Decorate anisette cookies with sprinkles or sugar immediately before the glaze hardens.
  • Anisette Cookies are ready to be served.


  • Anisette Cookies can be stored for a week or two in an airtight container.

If you have any queries about this Anisette Cookies Recipe , please write down in comment box below

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