ith parchment paper.
For cookies, cream the butter and sugar
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
Mix first 3 ingredients; put aside.
Next, mix eggs, oil, milk and anise together.
Add dry ingredients in as mixing.
Add extra flour if cookie dough is sticky, add milk if too dry.
Dough is very easy to work with.
Great for kids shaping into different shapes.
Bake at 350\u00b0 for 10 minutes until bottoms are golden. Cool on cookie rack.
Mix powdered sugar, milk and few drops of food coloring to decorate.
Recipe may be cut in half (use 1/4 cup of milk in ingredients).
Cream together shortening and sugar.
Beat in egg.
Stir in molasses.
Sift together flour, soda, ginger, cinnamon, cloves and salt.
Add alternately with coffee to creamed mixture, mixing thoroughly.
Stir in anise and coriander.
Slowly pour vegetable oil and anise oil into sugar mixture until
ire whisk. Sift flour and anise into the bowl, and gently
o butter mixture along with anise extract and cream and,using
5 minutes longer, blend in anise.
Using small cookie scoop
Add salt to eggs and beat until thick; add sugar gradually. Continue beating until sugar is dissolved.
Add anise and beat until thoroughly blended.
Beat in flour to make a moderately stiff dough.
Chill dough for several hours or overnight; roll into a rectangular sheet 1/4 to 1/2-inch thick on floured board.
Cut cookies in 1 1/2-inch squares; place on greased baking sheet and chill, uncovered, for about 1 hour.
Bake at 325\u00b0 for 15 minutes. Cool and store in covered container.
These can keep for weeks. Makes 60 cookies.
nd fluffy. Stir in the anise oil and lemon zest. Add
Cream sugar and oil together, then add eggs and anise.
Put all dry ingredients into a small bowl.
Alternate with the milk and flour mixture into the cream mixture until the batter is sticky enough to drop by level teaspoons on cookie sheets.
Cook cookies for 8 to 10 minutes at 350\u00b0 until bottom of cookies are golden brown.
Tops will be white.
Let cool; frost and decorate.
Beat butter, sugar, and sorghum together in a bowl until creamy. Mix all-purpose flour, anise, baking soda, cinnamon, and salt together in a separate bowl; stir into butter-sugar mixture until just incorporated. Roll dough into 1-inch thick logs. Arrange logs on a baking sheet and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Slice dough into small cookies; arrange on baking sheets.
Bake cookies in the preheated oven until lightly browned, 8 to 9 minutes.
he eggs, vegetable oil and anise extract.
Combine wet and
and anise extract until smooth.
Use to frost cooled cookies.
nch.
Repeat, placing the cookies 3 inches apart. Bake for
Combine anise seeds with boiling water and
1/2 cups flour, anise seeds, baking powder, and salt
Beat eggs thoroughly.
Add sugar gradually, continuing to beat until light in color.
Add vanilla.
Sift flour with baking powder and salt.
Blend into egg mixture.
Mix in anise seed.
Drop from a teaspoon onto greased cookie sheet.
Let cookies dry on sheet 12 hours.
Bake at 350\u00b0 for 10 to 12 minutes.
Beat eggs until frothy.
Add anise.
Add powdered sugar gradually, beating continuously.
Add flour and baking powder.
Dough should be tough to work from what I've read.
Drop by teaspoonfuls onto a greased cookie sheet.
Let stand overnight.
In the morning, bake at 350 degrees Fahrenheit for 12 minutes.
A pretty white icing will appear on these cookies.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.