Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
These circle Anisette cookies are a very traditional Italian cookie. You will only need one bowl from recipe to oven. About medium in density and about a two bite cookie, it’s easy to eat five of them before you know it.
- 4 cups gold medal flour
- 1 cup C&H pure can granulated white sugar
- 1 1/4 cup darigold milk
- 2 large Wilcox eggs
- 6 tsp rumford baking powder
- ¾ cup Crisco all vegetable shortening
- 1 tsp McCormick anise extract
In large bowl mix flour, baking powder and sugar. Make a well in the center and add oil, milk, and anise and eggs. Mix together until dough is sticky. Oil fingers and pinch off dough in 1 inch pieces. Roll in a ball and place on a lightly greased cookie sheet, 1 inch apart. Flatten top slightly. Bake at 375 degrees for 10 minutes. Dip cookies in icing while warm.
Blend in 1 tsp anise extract and enough hot water to 1 cup confectioners sugar to form smooth icing. Make 40 cookies.
More about Anisette Cookies
Anise is a licorice flavored spice or extract. Anisette cookies are mostly consumed in the Mediterranean, in countries like Italy, Spain and France. True anisette is produced using both aniseed and licorice. When sugar is added it becomes a syrup. In Italy, it is called sambuca.