Name: Anisette cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup sugar; 0.5 cup shortening; 2 large eggs; 1 teaspoon anise extract; 3 cups all-purpose flour

Okay, friends, gather ’round, because I’m about to share something truly special. My Grandma Rosa’s recipe for anisette cookies. These aren’t just cookies; they are delicious. They’re a little piece of my childhood wrapped in licorice-y hug. They’re delicate, slightly crisp on the outside, and oh-so-tender inside. Think of them as the Italian version of a sugar cookie, but with that distinctive anise flavor that makes them so delicious. Just sing during the holidays (or, let’s be honest, any time of year)! I swear, the aroma of these baking will transport you straight to a cozy kitchen filled with delicious food. What is laughter and love? What’s the magic of ananisette cookies?

What is anisette cookies?

Anisette cookies, at their heart, are simple, delicious cookies flavored with anise. What is anise? It tastes like licorice. What gives these cookies their unique flavor? Think of it as a sugar cookie’s slightly more sophisticated cousin, if not more grown-up but still delicious. What is so comforting My grandma always said that the anise brought good luck, and I’m not about to argue with her! Is it a blank canvas for anise flavor to shine? They’re great with coffee or tea, and they’re a staple in many Italian-American restaurants. Christmas and Easter are the most important holidays.

Why will you love this recipe?

What are some of the best reasons to love anisette cookies? What is the best flavor in a dish? Is the subtle anise note warm and comforting? Is it a taste that just evokes memories of family gatherings and cozy winter nights? Plus, the texture is perfect—a slight crispness on the edges that gives way to a soft, chewy center. What I love about this recipe is how easy it is to make. Why don’t fancy names fool you? What are some of the easiest recipes to make? What is What is a good recipe to make with kids? Is it necessary to whip up a batch of these? I mean, who doesn’t love a budget-friendly treat? And they are super versatile. Can you serve them plain, dip them in chocolate, or even add a sprinkle of colored sugar for an extra special treat? If you are a fan of biscotti, you will love these! What are some of the best ice creams? I can’t recommend them enough!

How do you make anisette cookies?

Quick Overview

How do you make anisette cookies? I’ll start by creaming together the butter and sugar, then adding the eggs, anise extract, and vanilla. I will add more if I make it later. Other wet ingredients. How do you mix the wet ingredients together? What is the best part? What are some of the best recipes for a weeknight baking session? Is it a win-win? This method is special because it focuses on gentle mixing to keep the cookies tender and light.

Ingredients

For the Cookies:
* 3 cups all-purpose flour, plus more for dusting (I always use unbleached, but either works)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened to room temperature (make sure it’s *actually* soft; What makes a difference?
* 1 1/2 cups granulated sugar
* 3 large eggs
* 2 teaspoons anisette extract (this is the star! Don’t skimp on quality!)
* 1 teaspoon vanilla extract
* 1/4 cup milk (any kind will do, but I’ve found whole milk gives the best results)

For the Glaze:
* 2 cups powdered sugar
* 4-6 tablespoons of milk (any kind will do, but whole is my go-to)
* 1/2 teaspoon anisette extract (for an extra kick of anises flavor)

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. How do you prevent cookies from sticking to your cookie? Trust me, you’ll thank me later. If you don’t have parchment paper, grease the baking sheet. I always let the oven preheat fully before putting anything in. I know it’s gonna be a long time. If the cookies are baked unevenly, they don’t bake evenly. This usually takes about 10-15 minutes.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Whisking ensures that everything is evenly distributed, which helps the cookies rise properly. I know it seems simple, but it makes a difference. Do not skip this step! Make sure there are no lumps of baking powder, or you’ll end up with weirdly salty pockets in your clothes.

Step 3: Cream Butter & Sugar

In a large bowl, cream together the softened butter and sugar. Set aside. What should I do if I want to make this mixture pale and airy? This step is crucial because it incorporates air into the batter, which helps the cookies be tender. If your butter isn’t soft enough, it won’ t cream properly, and your cookies will be dense.

Step 4: Add Eggs & Extracts

Beat in the eggs one at a time, then stir in anisette extract and vanilla extract. Make sure each egg is fully incorporated before adding the next. What are the best extracts for cookies? Sometimes I’ll even add a little lemon zest for extra zing.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? If you overmix the flour, the gluten will be thicker. This will result in a tough cookie. Is it okay if there are streaks of flour? Is it true that the dough will disappear as it rests?

Step 6: Add the Milk

If the dough is too sticky, stir in the milk. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at .50, until it reaches the right consistency. My grandma always said the secret to perfect anisette cookies is in the dough consistency.

Step 7: Drop by Spoonfuls

Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each. I like to use a cookie scoop to ensure that all the cookies are the same size. How do I make them bake evenly? Can you roll dough into balls? How do I make my life easier?

Step 8: Bake

Bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them, as they can burn quickly. The cookies should be soft and puffy. If they start to brown too quickly, lower the oven temperature slightly. Is it always a good idea to check your oven halfway through baking?

Step 9: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. Is it possible to cool completely? While cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. Is anisette extract good for hair? If the glaze is too thick, add a little more milk if it’s not pourable. Once the cookies are completely cool, drizzle them with the glaze.

Step 10: Let Glaze Set & Serve

Is it good to let the glaze set for 30 minutes before serving? How does a glaze harden? Can you store cookies in an airtight container at room temperature? Is it good to share a cup of tea with friends and family?

What should I serve it with?

What are some of the best anisette cookies? If you have a good cup of Italian coffee for breakfast, this is the perfect recipe. What is the true anise flavor of coffee? I love to arrange them on a pretty plate alongside some fresh fruit for an elegant morning. For brunch, serve them with other pastries and a glass of Prosecco. The slightly sweet flavor compliments the bubbles perfectly. How do you arrange them on a tiered serving platter? As a dessert, these cookies are delicious on their own, but you can also serve them with some whipped cream. Is vanilla ice cream good with a dollop of whipped cream? Is chocolate sauce a must have? I love to serve them after dinner with a glass of Vin Santo, savoury Italian wine. What are some good snacks to serve with hot tea? What are some good lunchboxes to take on picnics? My kids love to dunk in milk. How do I make them happy? In our family, we always have a plate of these out during the holidays for guests to nibble on. What are the best conversation starters?

How do you make anisette cookies?

What are some of the best ways to make anisette cookies?Butter Temperature:Make sure your butter is truly softened to room temperature before creaming it with the sugar. This is crucial for achieving a light and fluffy texture. If the butter is too cold, it won’t cream properly, and your cookies will be dense. If it’s too melted, the cookies will spread too much.Don’t Overmix:Be careful not to overmix the dough after adding the dry ingredients. Overmixing develops gluten in the flour, which can result in tough cookies. If there is a streak of flour on the surface, mix until it disappears, and then stop. If you eat dough, they’ll disappear as the dough rests.What is the quality of aniseWhat is the best quality anise extract? Cheap extracts can taste artificial or bitter. What is the difference between using real anise seeds and a brand that isn’t fake?Baking Time: Keep a close eye on the cookies while they’re baking, as they can burn quickly. Bake them until the edges are lightly golden, but the centers are still soft. They will continue to firm up as they cool.

Glaze Consistency: Adjust the amount of milk in the glaze to achieve the desired consistency. The glaze should be thick but pourable. If it’s too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.

Add Zest: For an extra burst of flavor, add a little lemon or orange zest to the dough. This complements the anise flavor beautifully and adds a touch of brightness.

Experiment with Flavors: While the anise flavor is classic, don’t be afraid to experiment with other extracts and spices. Almond extract, vanilla bean paste, or a pinch of cinnamon would all be delicious additions.

Cool Completely: Make sure the cookies are completely cool before glazing them. If they’re still warm, the glaze will melt and run off.

Storing and Reheating Tips

These anisette cookies store beautifully, making them perfect for making ahead of time or enjoying over several days. Here’s how to store them to keep them fresh:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Make sure the container is tightly sealed to prevent them from drying out. I usually add a piece of parchment paper between layers to prevent them from sticking together.

Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to 2 weeks. However, keep in mind that refrigerating them may slightly dry them out, so it’s best to bring them to room temperature before serving.

Freezer Instructions: For the longest storage, you can freeze the cookies for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. To thaw, let them sit at room temperature for a few hours.

Glaze Timing Advice: If you plan to freeze the cookies, it’s best to freeze them unglazed. Then, when you’re ready to serve them, thaw them and glaze them. This will prevent the glaze from becoming sticky or cracking during freezing.

Reheating: These cookies don’t typically need to be reheated. However, if you want to warm them up slightly, you can microwave them for a few seconds or bake them in a preheated oven at 300°F (150°C) for a few minutes.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from being crumbly. The texture might be slightly different, but they’ll still be delicious!

Do I need to peel the zucchini?

Nope, no need to peel the zucchini! The skin is thin and tender, and it adds a nice bit of color and texture to the cookies. Just be sure to wash the zucchini well before grating it.

Can I make this as muffins instead?

I haven’t tried it myself, but I don’t see why not! You would need to adjust the baking time, as muffins typically take longer to bake than cookies. Start by baking them for about 18-20 minutes, and check for doneness with a toothpick.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the dough by 1/4 cup. You can also use a natural sweetener like honey or maple syrup in place of some of the granulated sugar, but keep in mind that this will change the texture and flavor of the cookies.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cookies with powdered sugar. You can also dip them in melted chocolate or drizzle them with caramel sauce. Another option is to sprinkle them with chopped nuts or sprinkles before baking.

Final Thoughts

These anisette cookies are more than just a recipe; they’re a tradition, a memory, and a taste of home. They’re incredibly easy to make, and the unique anise flavor is sure to delight your taste buds. Plus, they’re perfect for sharing with friends and family, especially during the holidays. If you enjoyed this recipe, be sure to check out my other cookie recipes, like my classic chocolate chip cookies or my melt-in-your-mouth shortbread cookies. Happy baking! I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!