How To make Anise Cookies
WALDINE VAN GEFFEN VGHC42A 3 Eggs
1 c Sugar
1 tb Anise seeds
1/2 ts Anise extract
1/2 ts Baking powder
1 3/4 c Flour
Butter for pan With a heavy-duty mixer, mix the eggs with sugar at medium speed for 30 minutes. Add anise seeds and extract, baking powder, and then flour. Combine gently just until mixed. Drop by small ts, about 1 1/2" apart, on a greased cookie sheet. Let dough stand, uncovered, at room temperature for at least 10 hours, preferably overnight. (Note: The USDA advises against leaving perishable foods at room temperature for more than two hours. If you so choose, the cookies can be baked immediately, but they will have a different texture and appearance.) Bake in a preheated 350~ oven for 12 minutes. 25 cal; 0 gr fat. Source: The Access Atlanta Cookbook. MM Waldine Van Geffen vghc42a. -----
How To make Anise Cookies's Videos
Italian Anisette Cookies - How to make Anisette Cookies
An easy and quick recipe for Italian Anisette Cookies! Some people refer to them as Italian Wedding Cookies as well.
INGREDIENTS:
1/2 Cup of softened butter
1/2 Cup of Granulated Sugar
2 Teaspoons of Anise Extract
3 Eggs
2 and 1/2 Cups of Flour
1 Tablespoon of Baking Powder
3 Tablespoons of Milk
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Icing:
2 Cups of Powdered Sugar
3 Tablespoons of Milk
1/8 to 1/2 Teaspoon of Anise Extract
Anise Cookies from Baden - Switzerland (Badener Chräbeli)
Badener Chräbeli Anise Cookies from Baden
Recipe for 1 baking tray / about 27 pcs
(337kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 cup Sugar (250g)
1 Tbsp Aniseeds (6g)
Some flour to roll out the dough.
Preparation method:
- Put the butter on a backing tray and grease the tray with the butter.
- Crack the eggs into a bowl and add the sugar.
- Beat up the mix with a whisk until it is getting white and creamy.
- Add the aniseeds and mix again.
- Pour in the flour and mix everything with one hand until it sticks too your hand.
- Remove the dough from your hand and put it back into the bowl.
- Cover the bowl with a kitchen towel and let the dough rest for 10min.
- After the rest knead the dough for about 2 min, now the dough shouldn’t stick anymore.
- Add some flour on to your working surface, put the dough on it and put some
flour on the dough.
Version 1:
- Take a small piece of dough and form it into a ball.
Roll out the ball on the working surface into a drop shaped cookie.
Cut the cookie twice at an angel with a sharp small knife.
Shape it into a half moon and put it on to the tray.
Version 2:
- Take a bigger piece of dough and roll it into a sausage as thick as your finger.
Cut pieces which are about 5cm long at an angel.
Cut the pieces twice with a sharp small knife at an angel.
Shape it into a half moon and put it on to the tray.
- Cover the cookies on the baking tray with a kitchen towel and let them rest for 24h at a warm place (not on the heater, better next to it).
- Bake the cookies at 160°C (320 °F) for 15 minutes with upper and lower heat (no vent) in a pre-heated oven.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
- The Cookies should not get brown, therefore do not bake them too hot.
“Badener Chräbeli” are from Baden Switzerland and are there consumed the whole year. They are also baked all over Switzerland for Christmas.
These cookies don’t spoil easily but will get hard after a while, just dip them in some coffee, they will taste delicious.
Preparation time: 30min
Baking time: 15min
Start to Finish: 25h
Shelf life:
-You can keep these cookies in a tin for about 4-5 weeks, notice that the cookies will get hard after some time.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
#christmascookies #spicecookies #cookswiss
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Baking Grandma's Anise Cookies (LEARN TO LOVE LICORICE)
Hello everyone! So this week I was missing my Grandma Donna and decided to make her recipe for anise cookies. These are so good and honestly didn't last more than 24 hours after they were baked.
RECIPE BELOW!
Anise Cookies
Ingredients:
1 cup + 1 tbs All-Purpose flour
1 1/2 cups Powdered sugar
1 drop Anise oil OR 1/2 tsp. Anise extract
2 Eggs
1. In a medium sized bowl beat your eggs together. Then, add your sugar slowly to the eggs. Beat well until light in color.
2. Add your anise to the egg-sugar mixture. Beat your flour in gradually until combined and glossy.
3. On a parchment lined baking tray, pipe quarter sized rounds of the prepared batter each 1 1/2 between each round.
4. Let the cookies sit uncovered for at least 12 hours*, until a matte skin has formed on the surface of the rounds.
5. Bake at 300° for 18 minutes.
*In this video I only let the cookies sit about 4 hours. Sometimes I would leave them for 1-2 hours. Just wait until they loose their glossy shine and develop their skin - or else they'll just be sad little lumps. Tasty - but sad.
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Music Credits:
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (
Source:
Artist:
Clowning Around by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
How To Make Anisette Cookies - Cara's Cucina
Learn how to make my Aunt Linda's delicious anisette cookies! An Italian Christmas classic and SO simple! Whip up the sticky dough, shape and bake. Then decorate with boozey icing and decorative sprinkles for the perfect Christmas cookie. Just don't drink too much of the anisette while you're baking!
How to Make Anise Cookies
If you like to dunk your cookies, you are going to love these Anise Cookies. Just take a look at how easy they are to make.
#cookies #Italiancookies #anisecookies
Get the FULL RECIPE here:
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Italian Anissette Cookies | how to make cookies | Video Recipe
Biscotti Anissette Toast | how to make cookies | Video Recipe
Biscotti Anissette Toast -Ingredients-
2 cups all-purpose flour
3/4 cup sugar
1/2 cup of canola/light olive/grapeseed oil
4 large eggs
pinch of salt
2 tsp baking powder
1 tsp pure vanilla extract
1/2 tsp anise extract
2 tbsp. sambuca liqueur
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you can substitute the anisette flavor
with lemon/orange extract
zest of a lemon and orange
2 tbsp. Cointreau Liqueur
Biscotti Anissette Toast | how to make cookies | Video Recipe