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Anise Cookies

 Anise Cookies
"MY AUNT would make these cookies for dessert. I can remember walking into the house and I'd almost swoon when I smelled them baking—the aroma seemed to fill every room. They were my favorite, and they still are. Back then, I used to pretend Aunt Carmella made them especially for me!"
21 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons crushed aniseed
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1-1/4 teaspoons McCormick® Pure Vanilla Extract
  • 2 eggs
  • 1 cup blanched almonds, toasted and finely chopped
  • 2 teaspoons milk


  • Line a baking pan with foil; set aside. In a large bowl, combine the
  • flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
  • In a large bowl, cream butter and 3/4 cup sugar until light and
  • fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour
  • mixture.
  • Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on
  • the prepared baking pan. Smooth the surface of each rectangle; brush
  • with milk and sprinkle with remaining sugar.

2 of 2

Anise Cookies (continued)

Directions (continued)

  • Bake at 375° for 20 minutes or until golden brown and firm to the
  • touch. Remove from the oven and reduce heat to 300°.
  • Transfer rectangles with foil to a wire racks; cool for 15 minutes.
  • Place rectangles on a cutting board; cut diagonally into 1/2-in.
  • slices. Place slices, cut side down, on baking pans.
  • Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to
  • cool with door ajar. Store cookies in airtight containers. Yield:
  • 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 178 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 194 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.