Anise Icebox Cookies Recipe

5 3 3
Anise Icebox Cookies Recipe
Anise Icebox Cookies Recipe photo by Taste of Home
Publisher Photo

Anise Icebox Cookies Recipe

Read Reviews
5 3 3
Publisher Photo
There's just the right accent of anise in these crisp old-fashioned cookies from Sharon Nichols of Brookings, South Dakota.
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup finely chopped pecans
  • 1 tablespoon aniseed

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture and mix well. Stir in pecans and aniseed.
Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Anise Icebox Cookies in Taste of Home December/January 2005, p51

Nutritional Facts

2 each: 147 calories, 7g fat (4g saturated fat), 21mg cholesterol, 135mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup finely chopped pecans
  • 1 tablespoon aniseed
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture and mix well. Stir in pecans and aniseed.
  2. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
  3. Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Anise Icebox Cookies in Taste of Home December/January 2005, p51

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MY REVIEW
Issherrijo User ID: 8718608 242622
Reviewed Jan. 26, 2016

"Best in taste and texture! My favorite "adult" cookie."

MY REVIEW
webesmiley User ID: 1150323 158985
Reviewed Jun. 14, 2012

"This cookie recipe is one of my go-to recipes...I've lost count as to how many times I've baked them! Flavor reminds me of Dutch (Speculaas) spice cookies that I used to dunk in my tea as a kid. Easy to whip the dough up and bake fresh as needed. Also freeze extremely well. Highly recommended recipe to try!"

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