A blog about life, food and photography.

Anisette Cookies

Anisette Cookies

Anisette cookies are my second and final Christmas cookie for the blog. It’s mid-December, and I’m burned out. I’m burned out with this blog, and with life in general. You know it’s bad when your Google calendar is so full that you haven’t had a single free day for the entire month. Hopefully after the holidays I’ll actually pull the camera out and start taking pictures of new recipes I’m cooking up, because I haven’t had the time to even do that lately.

I found this recipe on http://www.italian-dessert-recipes.com/anisette_cookies.html and it is legit. They are easy, authentic, with no shortcuts such as using box cake mix like my last cookies. She has a whole library of Italian desserts that I look forward to trying, because after making this recipe and tasting it, it was the closest one I found from what I remembered as a Chinese kid eating her Italian neighbor’s authentic Christmas cookies.

DSC_3609

Anisette cookies are made with anise extract, which gives them a licorice taste. I hate licorice, but enjoy these cookies, in case anybody has any reservations about trying these. They are light, crumbly, buttery, with a hint of licorice and lemon juice, topped with icing, sprinkled with non-pareils. This is coming from someone who absolutely hates licorice, but the licorice flavor is what makes these cookies. They keep well for days too, and personally I think they taste better a day or two after baking. If you really, really hate the licorice flavor, I guess you could substitute it with almond extract, they just wouldn’t be anisettes anymore.

DSC_3650

Can someone please explain why they are named non-pareils? And what are pareils anyway?

Anisette Cookies

December 16, 2017
: makes 64ish-75ish cookies
: easy

By:

Ingredients
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 tsp. anise extract
  • 1 tsp. lemon juice
  • 3 eggs
  • 3 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • Glaze ingredients:
  • 1 cup powdered sugar
  • water
  • Other Ingredients:
  • non-pareils
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Combine butter, sugar, anise extract, lemon juice and eggs in a large bowl, blend until creamy. Then add flour, baking powder and salt, and blend until combined.
  • Step 3 Roll into 3/4” inch balls and place on parchment lined baking sheets, 2” apart from each other. Bake for 15 minutes. Let completely cool on cookie rack before glazing.
  • Step 4 Combine the powdered sugar with a teaspoon of water and mix
  • Step 5 repeat until you reach a thick glaze consistency (at least thick enough to coat a spoon). Dip the cookies into glaze and sprinkle with non-pareils, place on cooling rack until glaze hardens.
  • Step 6 Store cookies in tupperware.

_____________________________________________________________________________________________

Instructions with Photos:

DSC_3547DSC_3549

DSC_3551DSC_3554

Preheat oven to 350 degrees.

Combine butter, sugar, anise extract, lemon juice and eggs in a large bowl, blend until creamy.

DSC_3556

Then add flour, baking powder and salt,

DSC_3557

and blend until combined.

DSC_3559

Roll into 3/4” inch balls and place on parchment lined baking sheets, 2” apart from each other.

DSC_3562

Bake for 15 minutes. Let completely cool on cookie rack before glazing.

DSC_3568

Combine the powdered sugar with a teaspoon of water and mix; repeat until you reach a thick glaze consistency (at least thick enough to coat a spoon).

DSC_3566

 

DSC_3571

Dip the cookies into glaze

DSC_3572

and sprinkle with non-pareils,

DSC_3583

place on cooling rack until glaze hardens.

DSC_3625

Store cookies in tupperware or eat immediately.

DSC_3674

Hey, I needed some pictures of the bokeh produced the by the Christmas tree lights this year.

DSC_3666



Leave a Reply

Your email address will not be published. Required fields are marked *