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.
Slowly pour vegetable oil and anise oil into sugar mixture until
Mix dry ingredients.
Add melted shortening, eggs and anise. Mix well.
Works best using hands.
Roll into balls about the size of a walnut.
Bake 10 to 12 minutes at 350\u00b0 until brown on bottom.
Cream lard, Crisco, butter or margarine (whichever one you choose to use) and the sugar well.
Beat in the eggs.
Add the dry ingredients.
If sticky, refrigerate for 1 hour.
Separate into 4 sections.
Roll into a cylinder; cut diagonally across the cylinder with a knife before putting in the oven.
Do not cut through, just mark the cookies with the cut.
Combine and whisk eggs, sugar, anise and vanilla flavorings. Add and mix well 4 cups of flour, salt and baking powder.
Add roasted almonds and mix.
Form into 4 loaves and bake at 350\u00b0 for 1/2 hour.
Remove from oven.
Slice and spread both sides with melted butter and rebake for 5 minutes on each side.
Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
VERBAKE. Overbaking cause dry, hard cookies.
Carefully remove to rack
dd oil, milk, 1 tablespoon anise extract, and eggs. Mix together
he eggs, vegetable oil and anise extract.
Combine wet and
ix together. Add whiskey, vanilla, anise flavor and mix.
Sift
You will need a pizzelle iron to make these cookies.
This is Nana Mancuso's secret recipe.
Thanks, Nana!
lour, baking powder, and ground anise seeds in a bowl; mix
Melt oleo or butter and mix in sugar.
Let mixture cool.
Add eggs and flour.
Add baking powder and anise flavoring.
Add additional flour as needed to make soft dough.
Refrigerate dough to make it easier to work with.
Drop by spoonfuls onto your pizzelle iron.
Cook 1 minute or until lightly golden brown.
Let them cool before stacking, this will help make your cookies crisp.
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).
nd sugar thoroughly add the anise seed then mix in the
f the tops of the cookies will crack when baking). Mix
Sift dry ingredients.
Beat eggs; add flour, milk and shortening.
Mix with dry ingredients to make a dough.
More flour may be added if needed.
Break dough into pieces and roll into 1/2-inch diameter; cut into 3-inch pieces.
Bring ends together to form a ring.
Bake on greased cookie sheet in a 400\u00b0 oven until light and brown.
Preheat oven to 375\u00b0.
Use ungreased pans.
Makes 6 dozen. Mix first 4 ingredients together then add flour and baking powder. Batter will be loose and sticky.
Spoon onto a cookie sheet.
I put 2 strips to 1 pan; they spread out.
When light brown on bottom, remove from oven with knife.
Make slices and put back in oven.
Brown on each side.
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.