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).
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
- 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.
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