Total TimePrep: 40 min. + chilling Bake: 10 min./batch + cooling
Makesabout 30 dozen
- 3 large eggs, room temperature
- 2 cups sugar
- 2-3/4 cups all-purpose flour
- 1 teaspoon anise extract or crushed aniseed
- Beat eggs and sugar at medium speed for 15 minutes. Reduce speed; gradually add flour and anise. Beat until well combined. On a lightly floured surface, shape dough into 1/2-in.-thick ropes. Refrigerate, covered, for 1 hour.
- Preheat oven to 350°. Cut ropes into 1/2-in. pieces; place on greased baking sheets. Bake until set, 6-8 minutes. Cool completely on baking sheets on wire racks. Cookies will harden upon standing. Store in airtight containers.
Nutrition Facts6 pieces: 51 calories, 0 fat (0 saturated fat), 9mg cholesterol, 4mg sodium, 11g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 26, 2019
Not a bad licorice flavour, but found the cookie to be too hard for our family that likes a softer cookie.
Oct 23, 2016
My entire family loves these cookies!! I tend to make them for all our parties because I get so many requests for them. So easy to make, the kids love to help. Thanks for a recipe we will make for years to come.
Dec 27, 2012
The texture of these cookies was like eating dry playdough. They also lacked flavor, even though I used freshly crushed aniseed. I won't be making these again!
Dec 2, 2010
It's been years since I've made cookies!! But, I'm going to locate my cookies sheets and make this one!!To BrytEyz or anyone else looking for Anise Seeds, you will find them at Penzey's Spices. They do ship. www.penzeys.com or call them at 1-800-741-7787.Happy Baking ~~ Kitzer
Nov 23, 2009
My family LOVES these cookies! The Anise flavor is such a nice addition to my Christmas Cookie assortment. I've never found anisseed, so I just use the extract. I love that the recipe makes such a large number of cookies so quickly and easily. The small size is perfect for such intense flavor. The TOH cookbook in which I found the recipe states that they're best when left to age for a couple of weeks, but my family prefers them fresh. If you do "age" them, they'll take on a much crunchier consistency.