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Ok, but without the anise LOL
You see, the adults in this family love the black licorice flavor of anise. I’m British so naturally I love it, and my husband and father in law are both Italian. However, my children don’t care for it, so the only change I made to this recipe I found at Bunny’s Warm Oven was to replace the anise extract with half almond and half vanilla. They came out wonderful AND my father in law said they were just like what his Grandmother used to make (except the anise substitutions).
Italian Anisette Cookies
Cookies:
1/2 c. butter or margarine
1/4 c. shortening
3/4 c. granulated sugar
4 eggs
3 c. all-purpose flour
5 tsp. baking powder
1/2 tsp. salt
2 tsp. anise extract (can use vanilla or lemon extract instead)
Amanda’s notes: I used 1 tsp. vanilla, 1 tsp. almond extract
Glaze:
2 c. confectioners’ sugar, sifted
2-4 Tbsp. milk
For cookies:
Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
Amanda’s notes: Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
Glaze:
Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
Amanda’s notes: I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.
Makes a lot of cookies, depending on how large you roll them. I usually roll the dough into 3/4″ balls-maybe a little bit smaller-I get about 100 cookies from one batch when I roll them this size.
Amanda’s notes: I made mine a little bigger and got 75 out of my dough.
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WOwo thz cookies looks so beautiful. I am sure they are delicious too.
They turned out beautiful Amanda!! I love these cookies for the holidays they look so good with the sprinkles!
I love anise cookies. These look fantastic. Tell me what is the Alicia and Annie blogging event? I would love to join in. Can you e-mail me the details please? Thanks!
These are so cute! I like anise so will have to try them.
LOL! I was just going to post it here and then saw your second comment :) If anyone else would like to join, there’s a button on the right side bar that will take you there!
these are really cute little cookies, i love them!
Ur welcome Amanda…its all about the reward..lol… really like this gift…microwave..thts wht I have here so the gift is just meant for me …lol..! :)
As for ur cooking blog…I really like it a lot. Infact have been there a couple of times n ur blog is on my roll… too.
My hubby’s Italian aunt made these cookies all the time and would bring them to us when she visited. She gave me the recipe and it’s the same as yours. I haven’t made them in years, but this brought back memories. I like them with anise or vanilla; they’re good both ways.
They look so tasty! I love it!
Oh Amanda, these look so tasty and pretty. I love cookies like this.
I’m not sure if I like anise or not, but your version sounds yummy! :)
I made these 2 last week- yummo they are great. I had to freeze some for the holidays because the little mice in my house are eating them all!
I agree with your kids. I’m not a fan of anise either.
I’d have nixed the anise too! I think eggnog extract would be wonderful to make these little eggnog bites. I would love to make these and use holiday sprinkles on top!
Just looking at the picture, I could smell the anise! OH YUM!! I love anise everything! They look delicious, Amanda! :)
These look delicious and ever so cute.
Gotta love anise in baked goods, especially cookies. The bottom looks so perfectly browned. I’ve burned so many cookie bottoms it’s not even funny.
Thank you
I made these tonight, and your cookies brought me back to my childhood! Thanks for posting this great recipe. Yummy in my tummy.
These are pretty and just like we make them! I know you made these a few years ago but they are my favorite. They are also called “Angeletti” cookies and we don’t use anise in ours either but vanilla and lemon flavors. We put lemon zest in the dough and lemon juice in the powdered sugar icing that you dip. My parents are from Italy and that is my Mom’s speciality to make. When I have a cookie or cake order, she would be the one to make them with me or for me. :) I don’t have a blog but I’m at “Susan’s Decorated Sweets” on Facebook. :)
Thanks o much Susan! I’ll look you up on FB :)
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I grew up with these cookies (my mom’s family is Italian). I had forgotten about them but then found the recipe on another blog (Grumpy’s Honey bunch) and made them…I was quickly taken back in time. I didn’t have anise so I used almond and lemon..YUM!!! I did a post on them last Christmas.
Thanks Kirstin! I didn’t make these this Christmas, I need to make them again!
These cookies were a HUGE hit with my family this holiday season – so huge, I made 2 batches – only thing different, I used Christmas sprinkles – thank you for this recipe Amanda and Happy New Year!
I bet they were pretty with Christmas sprinkles! Thanks Janice!
Is it free to joint your recipe club?
Yes Jean, it’s free! Just go to http://secretrecipeclub.com/join-src/ to get the details ;)
Amanda:
It was such a surprise to find your anissette cookies. This type of cookies bring a beautiful memories from my childhood.
When I was growing up, there was one bakery in Mayaguez,PR that made anissette rossettes. The artisan even use the seeds in the cookie.
Also they used the frosting with the non pareils.
I will try to make them this weedend.
I hope you enjoyed them! My father in law, may he now rest in peace, loved it when I made these :)
I just made these and followed the exact recipe. They have a strange after taste. No thanks.
Sorry they were’t to your liking. Licorice flavor is not for everyone.