Anise cookie is soft, with a shiny gloss


July 24, 2002|By Ellen Hawks | Ellen Hawks,SUN STAFF

Lu Ann Sells of Youngwood, Pa., remembers the way her grandmother made anise cookies, and she wants a recipe.

"My grandmother used to stir the dough and drop by spoon onto a cookie sheet. The cookie was thick, dense, white and round with an anise flavor."

Dolores Zima of West Newton, Pa., responded with a cookie recipe. "In answer to the request, I am submitting this recipe that I use every Christmas. It makes its own creamy white topping while baking and looks very nice for the holidays along with other fancy cookies."

Recipe requests

Kerry, no last name, of Baltimore writes that she is looking for a "soybean burger recipe which is made with onions, broccoli and possibly carrots and such. Help please."

Anita K. Stevens of New Egypt, N.J., is seeking a recipe to make ice cream cones. "My mother always made them on New Year's Eve when we were growing up," she says.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Anise Cookies

Makes about 50 cookies

3 eggs

1 cup plus 2 tablespoons sugar

1 3/4 cups sifted all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon anise extract or 3 tablespoons anise seed

Beat eggs with electric mixer at medium speed until fluffy. Gradually add sugar, beating constantly. Continue to beat for 20 minutes (very important). Sift flour with baking powder and salt. Reduce mixer speed to low and add flour mixture. Beat in anise extract.

Drop dough by teaspoonfuls about 1/2 inch apart onto well-greased baking sheet. Let stand overnight (or at least 8 hours), uncovered, to dry out. Bake in a preheated 325-degree oven about 10 minutes or until cookies are a creamy golden color, not brown on the bottom. Remove to a rack and cool.

Tester Laura Reiley's comments: "Beating the mixture for 20 minutes may seem excessive, but you are making a kind of meringue that will yield a cookie with a nice, shiny gloss.

"Try to make cookies round by using 2 spoons and transferring the dough between the spoons before dropping the dough onto the baking sheet. If any little points stick out, make them smooth with your finger. The resulting cookie is soft, shiny and deliciously aniselike in flavor.

"I would not use the anise seed instead, as the little hard seeds would really change the texture of the cookies."

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