Add sugar, salt, baking powder, anisette; beat until smooth.
In
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.
Line pan with 1 package anisette cookies.
Mix rum and water to make 1 cup.
Pour 1/2 cup mixture over first layer of cookies. Cook vanilla pudding and pour over the cookies.
Use second package of cookies and repeat as before, only use chocolate pudding on top.
up sugar, egg yolk and anisette.
Continue to beat, add
coa powder. As with all cookies, it's the taste
Beat eggs until smooth.
Add rest of ingredients.
Work batter until firm.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 minutes in a 375\u00b0 oven.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Preheat oven to 350\u00b0.
Blend first 4 ingredients.
Mix next 3 dry ingredients together.
Drop by spoonfuls on ungreased cookie sheet.
Bake for 8 minutes.
Sprinkle with colored sugar while still hot.
Have all ingredients at room temperature.
Mix thoroughly adding 1 cup more of flour if needed.
Dough must be spongy, not sticky.
Shape in braids or rings.
Bake at 400\u00b0 for 8 to 10 minutes.
Frost with milk, powdered sugar and flavoring (Anisette or lemon).
Beat butter and sugar until light and fluffy.
Add the eggs one at a time and beat until fluffy. Add anisette and beat.
Add flour and baking powder and mix well.
Divide and roll dough into a 1 inch thick rope. Then cut rope into 6 inch lengths and form into S shapes.
Brush tops with egg yolk and bake at 350 for 15 minutes.
Optional: Dust with confectioner sugar.
Mix ingredients all together.
Roll into 1-inch balls or roll in hands to make small \"S\" shape.
Place on cookie sheet about 1 1/2 inches apart.
Bake at 350\u00b0 for 10 to 15 minutes.
Cool and if desired frost with vanilla frosting or sprinkle with nonpareils.
aking sheet.
Bake until cookies are light brown on bottoms
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
o use.
MAKE THE ANISETTE SYRUP: Bring the sugar and
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Line bottom of 9 x 13-inch baking dish with cookies.
Mix pudding as directed on package, adding 1 teaspoon anise for each package.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Bottoms should slightly brown. Cool cookies on a wire rack. If