Total Time: 60 min
Prep Time: 30 min
Cook Time: 30 min
Servings: 40
The aroma these Anisette cookies produce is absolutely amazing. For me, they remind me of the holidays. Anisette cookies are great dipped into coffee.
Ingredients
- 4 1/2 cups Gold Medal flour
- 8 oz Crisco all vegetable shortening
- 2 cups C&H pure cane granulated white sugar
- 1/2 cup darigold milk
- 2 tsp rumford baking powder
- 3 Wilcox eggs
- 1/2 tsp anise extract
Directions
Preheat oven to 400 degrees.
Mix all ingredients together and roll into two separate rolls and flatten top slightly. Bake for 25 minutes on an ungreased cookie sheet, or until golden brown. Then remove from oven and cut on an angle to slice. Be careful because the dough can crumble easily. Return to oven for 5 minutes on each side, or until golden brown and crunchy.
More about Anisette Cookies
Anisette is a anise flavored liqueur that is most commonly found in Mediterranean countries. It is colorless and has a taste like black licorice. You can drink anise straight but it can produce an irritation to the throat since it has a high alcoholic content. Anise can be added to mixed drinks that causes a sweet taste. Anise mixed with water creates a milky white liquid called palomita. Remember to use very cold water though.
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