Anisette Cookies

Anisette 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).

Ingredients

(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)

Method:

• 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.

Note:

• 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