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Anise Drops
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 large eggs
1 1/4 cups sugar
1 teaspoon anise extract
Cook's Notes
Holiday Cookies 2006
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Anise Drops
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 large eggs
- 1 1/4 cups sugar
- 1 teaspoon anise extract
Directions
Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.
Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.
Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool.
Cook's Notes
Holiday Cookies 2006
Cook’s Notes
Holiday Cookies 2006
Reviews (15)
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
0
Load More Reviews
Reviews (15)
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
6
4 star values:
3
3 star values:
4
2 star values:
2
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 3
- 3 star values:
- 4
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/31/2013
I only have a hand mixer, and no whisk attachment, so I used that. Also spooned the batter onto the cookie sheets b/c no pastry bags or tips. And they still turned out great, albeit not all exactly round thanks to my uneven spoonfuls. Crisp on the bottom, soft on top, slightly chewy, and so tasty. Recipe made 5 dozen cookies, roughly an inch and a half in diameter.
Martha Stewart Member
Rating: Unrated
11/20/2010
Do these turn out crisp like a tea cookie or soft like a snickerdoodle?
Martha Stewart Member
Rating: Unrated
11/20/2010
Has anyone tried these or anything that calls for a bowl mixer with a hand mixer? Thanks.
Martha Stewart Member
Rating: Unrated
12/19/2009
Does anyone know how many cookies this recipe makes?
Martha Stewart Member
Rating: Unrated
12/16/2009
these sound almost like a snickerdoodle cookie which is declious
Martha Stewart Member
Rating: Unrated
07/12/2009
These came out great..great texture.
Martha Stewart Member
Rating: Unrated
02/02/2009
These cookies are totally light. My family and I really like them and I'll definitely make them again.
Martha Stewart Member
Rating: Unrated
01/30/2009
I have an old receipe for anise cookies that are dropped on a lightly greased cookie sheet, and let set overnight. Then bake at 350 for 10 min. The cookies will rise and form a smooth top over the coarse looking bottom. They are actually a German dipping cooklie, and they get very hard over time.
Martha Stewart Member
Rating: Unrated
01/29/2009
My mom and I used to make Anise toast. These cookies sound much easier. You can use a heavy plastic bag as a substitute for a pastry bag...just snip off one corner to squeeze the cookie dough out through. The best part? You can throw it away when you are done.
Martha Stewart Member
Rating: Unrated
01/29/2009
My Grandmother used to bake an anise cookie which I really liked as a kid. Since I do not have her recipe, I would like to try these. I do not have a pastry bag so could anyone suggest how to make these. Would I drop with a tablespoon, or roll into a log and slice? Any comments and suggestions are welcome....Thanks
Martha Stewart Member
Rating: Unrated
01/29/2009
really easy and no butter! great!
Martha Stewart Member
Rating: Unrated
01/29/2009
I didn't use a pastry bag either and they were great. I didn't have any anise extract, so I used almond. VERY good. Next time, I'm going to try orange extract.
Martha Stewart Member
Rating: Unrated
01/29/2009
Yikes, that is alot of eggs for 1 1/2 cups of flour and no butter........
Martha Stewart Member
Rating: Unrated
10/27/2008
Lovely texture, flaky outside, chewy inside. Anise is a nice, surprising flavor.
Martha Stewart Member
Rating: Unrated
11/23/2007
I thought these were very good and not hard to make. I skipped putting the mixture in a pastry bag and it still worked great!
Martha Stewart Member
Rating: Unrated
01/31/2013
I only have a hand mixer, and no whisk attachment, so I used that. Also spooned the batter onto the cookie sheets b/c no pastry bags or tips. And they still turned out great, albeit not all exactly round thanks to my uneven spoonfuls. Crisp on the bottom, soft on top, slightly chewy, and so tasty. Recipe made 5 dozen cookies, roughly an inch and a half in diameter.
Rating: Unrated
Rating: Unrated
11/20/2010
Do these turn out crisp like a tea cookie or soft like a snickerdoodle?
Has anyone tried these or anything that calls for a bowl mixer with a hand mixer? Thanks.
Rating: Unrated
12/19/2009
Does anyone know how many cookies this recipe makes?
Rating: Unrated
12/16/2009
these sound almost like a snickerdoodle cookie which is declious
Rating: Unrated
07/12/2009
These came out great..great texture.
Rating: Unrated
02/02/2009
These cookies are totally light. My family and I really like them and I'll definitely make them again.
Rating: Unrated
01/30/2009
I have an old receipe for anise cookies that are dropped on a lightly greased cookie sheet, and let set overnight. Then bake at 350 for 10 min. The cookies will rise and form a smooth top over the coarse looking bottom. They are actually a German dipping cooklie, and they get very hard over time.
Rating: Unrated
01/29/2009
My mom and I used to make Anise toast. These cookies sound much easier. You can use a heavy plastic bag as a substitute for a pastry bag...just snip off one corner to squeeze the cookie dough out through. The best part? You can throw it away when you are done.
My Grandmother used to bake an anise cookie which I really liked as a kid. Since I do not have her recipe, I would like to try these. I do not have a pastry bag so could anyone suggest how to make these. Would I drop with a tablespoon, or roll into a log and slice? Any comments and suggestions are welcome....Thanks
really easy and no butter! great!
I didn't use a pastry bag either and they were great. I didn't have any anise extract, so I used almond. VERY good. Next time, I'm going to try orange extract.
Yikes, that is alot of eggs for 1 1/2 cups of flour and no butter........
Rating: Unrated
10/27/2008
Lovely texture, flaky outside, chewy inside. Anise is a nice, surprising flavor.
Rating: Unrated
11/23/2007
I thought these were very good and not hard to make. I skipped putting the mixture in a pastry bag and it still worked great!
All Reviews for Anise Drops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Anise Drops
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
