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Iced Anise Cookies

 Iced Anise Cookies
“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
72 ServingsPrep: 40 min. Bake: 10 min./batch + cooling


  • 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 McCormick® Pure Lemon Extract
  • Coarse and colored sugars, optional


  • 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

2 of 2

Iced Anise Cookies (continued)

Directions (continued)

  • 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.