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Iced Anise Cookies Recipe

Iced Anise Cookies Recipe photo by Taste of Home

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“It was a tradition to have these cookies on Thanksgiving, Christmas and Easter. My grandmother always kept some on hand for her grandchildren.”—Elsie Laurenzo Palmer, Saratoga Springs, NY

This recipe is:

Diabetic Friendly

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Iced Anise Cookies Recipe

Prep: 40 min. Bake: 10 min./batch + cooling

Yield: 72 Servings

40 10 50

Ingredients

2-2/3 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
3 eggs
1/2 cup butter, melted
1/4 cup 2% milk
2 teaspoons anise extract
ICING:
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons 2% milk
1/2 teaspoon lemon extract
Coarse and colored sugars, optional

Directions

In a large bowl, combine 2 cups flour, sugar and baking powder. In a small bowl, whisk the eggs, butter, milk and extract. Stir into dry ingredients until blended. Stir in remaining flour until dough forms a ball. Turn onto a floured surface; knead until smooth.
Shape dough by rounded teaspoonfuls into thin 6-in. ropes; twist each rope into a "Q" shape. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
For icing, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk and extract; beat until smooth. Spread over tops of cookies; decorate with sugars if desired. Yield: 6 dozen.

Nutritional Facts 1 cookie equals 56 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 34 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Originally published as Iced Anise Cookies in Taste of Home December/January 2010, p73

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Iced Anise Cookies

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Reviewed on Dec. 18, 2009 by jenevan

This was the tenth batch of cookies that some friends and I made yesturday. They were awful. The directions tell you to add the flour until a ball forms, then to knead the dough. After we had added all of our ingredients, the dough was not even close to forming a ball, and could not possibly be kneaded. I added additional flour, almost a cup, to get dough the right consistency. Then I rolled the dough into ropes, forms into a circular twist shape and baked. The end product tastes like a licorice flavored biscuit. I did not ice these, but I can't imagine the icing could improve them that much. I would be embarrassed to serve these. Maybe this recipe would work if the wet ingredients were decreased or butter was softened instead of melted. Yuck.