How To make Anise Cookies 2
4 Eggs
1 c Sugar
2 c Flour; all-purpose
1/2 ts Salt
1/2 ts Baking powder
1/2 ts Vanilla
Lemon; grated rind of 1/2 1 ts Anise seed
1. Preheat oven to 325F.
2. Beat eggs and sugar together.
3. Sift flour with salt and baking powder. Add to the egg mixture.
Blend in the vanilla, lemon rind and anise seed. 4. Spoon into a greased long (about 12") poundcake tin. Bake about 40
minutes, until light brown. 5. Slice while warm into 1/3" pieces. Place on a large cookie sheet
and toast in the oven until golden. Turn over and toast other side. Makes about 20. -----
How To make Anise Cookies 2's Videos
Aniseed Cookies Anisbrötli / Springerle
Anisbrötli / Springerle Swiss Anise Cookies
Recipe for 1 baking tray / about 20 pcs
(326kcal/100g)
Ingredients:
1 1/3 cups Flour (250g)
2x Eggs (135g)
1 1/3 cups Icing Sugar (225g)
1 Tbsp Aniseeds (6g)
1 Tbsp Kirsch (Cherry Brandy) (7g)
Some flour to roll out the dough.
Preparation method:
- Crack the eggs into a bowl and add the icing sugar.
- Mix well with a whisk.
- Add the aniseeds and the Kirsch 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.
- Spread out the dough with a rolling pin until it’s about 1cm thick.
- Press the mould in the dough and cut around it with a small knife.
(if you don’t have “Springerle moulds” use regular biscuit cutters.
- Put the cookies on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- 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).
- 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.
“Anisbrötli” are very popular before and around Christmas.
Some hate them because of the strong Anis taste and others love them for the same reason.
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.
#Cookswiss #Anisecookies #Christmascookies
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How to make Italian Anise Cookies
Final film for Intro to Media Production Franklin Pierce University Fall 2013
** UPDATE Jan. 2020 - original recipe called for 1/2 cup of softened butter; you can use 1/2 cup melted Crisco instead.
Aniseed Cookies (Kaak bi Yansoon) / طريقة تحضير الكعك المقرمش باليانسون
* SUBTITLES AVAILABLE IN ENGLISH *
These traditional aniseed cookies - or kaak bi yansoon, in Arabic - are found in most bakeries across the Middle East. The fragrant aniseed gives these treats a pleasant aroma. Delicious and crunchy, the aniseed cookies are commonly enjoyed with a cup of coffee or tea. Best of all, they are easy to make!
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طريقة تحضير كعك اليانسون والسمسم المقرمش
Duration: 25 minutes for baking at 350 °F on middle rack
درجة حرارة الفرن ٣٥٠ فهرنهيت على الرف الوسط لمدة ٢٥ دقيقة
Portions: 29 cookies
عدد الكعك ٢٩ كعكة
Ingredients / المقادير:
- 2 1/2 cups all-purpose flour (sifted) / كبايتان ونصف طحين ابيض منخول لجميع الاستعمالات
- 2 eggs (at room temperature) / بيض عدد ٢ بحرارة الغرفة
- lemon zest / قليل من برش الحامض
- 1/2 cup sugar / نصف كوب سكر عادي
- 1/4 tsp salt / ربع ملعقة صغيرة ملح
- 1 tbsp anise seeds (crushed) / ملعقة كبيرة يانسون حب مجروش
- 1 tsp white vinegar / ملعقة صغيرة خل ابيض
- 1 tsp vanilla extract / ملعقة صغيرة فانيلا
- 1 tbsp orange blossom water / ملعقة كبيرة ماء زهر
- 1/2 cup vegetable oil / نصف كباية زيت نباتي
- 2 tsp baking powder / ملعقتين صغار بيكن بودر
- 1 tsp mahlab powder / ملعقة صغيرة محلب
- 2 tsp dried milk / ملعقتين صغار حليب مجفف
- 1/2 cup sesame seeds (roasted) / نصف كباية سمسم محمص
- 2 tbsp vegetable oil (for coating the cookies) / ملعقتين طعام زيت نباتي لدهن وجه الكعك
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German Anise Christmas Cookies | Springerle
Recipe:
For the dough:
All the ingredients have to be at room temperature
2 eggs
200g (7oz) icing sugar
1 tablespoon of vanilla sugar
1 pinch of salt
220 (7.7oz) - 250 (8.8oz) all-purpose flour
1/8 teaspoon of ammonium carbonate (hirschhornsalz)
1 teaspoon of dry anise seeds
Flour for dusting
Cornstarch for powdering
Anise seeds for sprinkling
You can find more Christmas recipes below:
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#springerle #anisecookies #christmascookies #germancookies
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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Hi everyone for this weekend im making Anise Cookies YUMMY
this are very easy
pre heat the oven to 175c (350F)
bake for 8 minutes
260g flour
1/2 tsp baking powder
1/4 tsp salt
330g sugar
1 to 1 1/2 tsp of anise extract
music: Clap song from
audionautix.com
music from Jason Shaw @ audionautix.com, audionautix.com( royalty free Music)