Italian Anisette Cookies
Italian Anisette Cookies takes around 25 minutes from beginning to end. One portion of this dish contains roughly 2g of protein, 2g of fat, and a total of 130 calories. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 40. 145 people have made this recipe and would make it again. It works well as a hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from A Family Feast requires granulated sugar, baking powder, canolan oil, and eggs. Plenty of people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. If you like this recipe, you might also like recipes such as Italian Anisette Cookies, Italian Anisette Cookies, and Italian Anisette Cookies.
Servings: 40
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon anise extract
4 ½ teaspoons baking powder
2 tablespoon vegetable or canola oil
4 cups confectioners' sugar
4 eggs, room temperature
4 cups flour
¾ cup granulated sugar
¼ cup unsalted butter, softened to room temperature
2 tablespoons room temperature vegetable shorting
Equipment:
bowl
ice cream scoop
baking sheet
oven
frying pan
wire rack
plastic wrap
Cooking instruction summary:
In the bowl of a stand mixture with paddle attachment, cream butter, shortening and oil for two minutes until fluffy. Add sugar and blend for two more minutes.Add one egg at a time with mixer on low. Then add extract and combine.In a separate bowl, sift flour and baking powder.With mixture on low, alternate adding flour and milk to combine. Scrape bowl and mix again.Dough should be soft, a bit sticky but easy to manage.Preheat oven to 375 degrees with rack in upper third of oven.On a floured surface, scrape out dough and knead by hand for two minutes.Using a #40 ice cream scoop (Equivalent to 2 tablespoons), scoop right from the counter onto parchment lined sheet pans or cookie sheets about two inches apart. Roll each into balls between your palms after scooping each pan. Tap counter with pan so they go flat on the bottom and dome shaped on top. Work in batches baking one pan at a time.Bake for ten minutes, and cool on wire racks once they come out. Bake remaining pans, cooling all before going to next step.To make the icing, in a medium bowl, place powdered sugar and anise extract, whipping to combine. Then slowly add enough milk to make a thick and creamy icing. Too thin and it will run off cookie, too thick and you will not be able to dip the cookies. Use more or less milk or powdered sugar to get proper consistency.Use the same parchment lined pans and place cooling rack over them. Prepare a work station by having cooled cookies, rack and parchment lined pans, glaze and sprinkles lined up. One at a time dip top of cookie in glaze then set on rack so glaze drips onto pan below. Do about four at a time, stop and sprinkle the tops with the candy sprinkles. Keep on doing four at a time until done then let sit at room temperature for an hour to let the glaze set up.After the glaze sets up, you can pick them up without getting sticky fingers. Cover with plastic wrap and store at room temperature.We made these at night and by the next morning; they were perfect and even seemed to have better flavor and texture. That being said, you should eat or serve these within a day or two, as they will get stale fast. You should not refrigerate.
Step by step:
1. In the bowl of a stand mixture with paddle attachment, cream butter, shortening and oil for two minutes until fluffy.
2. Add sugar and blend for two more minutes.
3. Add one egg at a time with mixer on low. Then add extract and combine.In a separate bowl, sift flour and baking powder.With mixture on low, alternate adding flour and milk to combine. Scrape bowl and mix again.Dough should be soft, a bit sticky but easy to manage.Preheat oven to 375 degrees with rack in upper third of oven.On a floured surface, scrape out dough and knead by hand for two minutes.Using a #40 ice cream scoop (Equivalent to 2 tablespoons), scoop right from the counter onto parchment lined sheet pans or cookie sheets about two inches apart.
4. Roll each into balls between your palms after scooping each pan. Tap counter with pan so they go flat on the bottom and dome shaped on top. Work in batches baking one pan at a time.
5. Bake for ten minutes, and cool on wire racks once they come out.
6. Bake remaining pans, cooling all before going to next step.To make the icing, in a medium bowl, place powdered sugar and anise extract, whipping to combine. Then slowly add enough milk to make a thick and creamy icing. Too thin and it will run off cookie, too thick and you will not be able to dip the cookies. Use more or less milk or powdered sugar to get proper consistency.Use the same parchment lined pans and place cooling rack over them. Prepare a work station by having cooled cookies, rack and parchment lined pans, glaze and sprinkles lined up. One at a time dip top of cookie in glaze then set on rack so glaze drips onto pan below. Do about four at a time, stop and sprinkle the tops with the candy sprinkles. Keep on doing four at a time until done then let sit at room temperature for an hour to let the glaze set up.After the glaze sets up, you can pick them up without getting sticky fingers. Cover with plastic wrap and store at room temperature.We made these at night and by the next morning; they were perfect and even seemed to have better flavor and texture. That being said, you should eat or serve these within a day or two, as they will get stale fast. You should not refrigerate.
Nutrition Information:
covered percent of daily need
