Two Christmases ago, I decided that I wanted to bake a cookie that was different from the typical chocolate chip, oatmeal, and sugar cookies. I wanted something fun and festive so I decided to bake anisette cookies, a cake-like cookie topped with a glaze frosting and sprinkles.
They were a hit all around—not to mention somewhat easy to make—so I went ahead and baked them for Valentine’s Day, as well. Mike ate the majority, but I managed to freeze and save a few for my Mom + Dad so they have something to snack on during their drive from New York to Florida.
Cookie Ingredients:
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½ cup butter, softened
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½ cup sugar
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3 large eggs
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2 teaspoons anise extract (or almond extract)
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2 ½ cups all-purpose flour (may need up to 3 cups)
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1 tablespoon baking powder
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2 -3 tablespoons milk
Icing Ingredients:
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2 cups confectioners’ sugar
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3 tablespoons milk
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1/8 teaspoon anise extract
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food coloring
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decorative candy sprinkles
Directions:
1. Preheat oven to 350 degrees
2. For cookies, cream the butter and sugar until light and fluffy (they’ll resemble mashed potatoes)
3. Add eggs, one at a time, mixing after each addition
4. Add 2 teaspoons anise or almond extract
5. Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 tablespoon milk. Add another third of the flour and another 1 tablespoon milk. Finally, mix in the remaining flour. I tend to knead the dough with my hands towards the end
6. Use a cookie scooper or roll in your hands to make simple round drop cookies
7. Bake cookies for 10-12 minutes (they won’t be brown but the insides will be soft and cake-like)
8. For icing: mix sugar, milk and extract to make a sugar glaze. If the glaze is too thick, microwave it for a few seconds and it will be easier to mix
9. Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick
10. Allow icing to harden overnight and enjoy!
Recipe via food.com
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