Crisp Anise Cookies

63 Ratings
  • 5 16
  • 4 16
  • 3 22
  • 2 7
  • 1 2

These cookies are wrapped in the spirit of the season. Fresh out of the oven, they have a wonderfully chewy center. Over time, the centers become more crisp, reminiscent of biscotti.

Martha Stewart Living, December 2008

Gallery

Recipe Summary

Yield:
Makes about 6 dozen
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.

    Advertisement

  • Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.

Cook's Notes

Cookies will keep, layered between parchment and covered, for up to 1 week.

Advertisement

Reviews (21)

63 Ratings
  • 5 16
  • 4 16
  • 3 22
  • 2 7
  • 1 2
Martha Stewart Member
12/06/2017
These were easy to make, the piping of the cookies on the sheet made prep go extremely fast. And they have a lovely delicate flavor and texture without being fragile. Love em!
Martha Stewart Member
12/20/2016
These are delicious cookies! They are light and airy. Mine did not spread at all and I could fit 15 on a sheet. They baked for exactly 10 minutes and had little air pockets on them when they were done baking, similar to pancakes do when cooking. I baked them on parchment paper and they slid off when done cooling. They stay a perfect round shape. Make sure to beat the eggs and sugar for the full 10 minutes when preparing your batter so the batter is fluffy.
Martha Stewart Member
12/06/2010
My Aunt comes from Germany and she would back a big Garbage bag full of these cookeys hers were always so hard I remember and very strong thay would smell the house up as soon as she brought in that bag but I knew it was Christmas then I dont like ligurish but I love the memorys. merry Christmas to everyone
Advertisement
Martha Stewart Member
12/18/2008
i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
Martha Stewart Member
12/18/2008
i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
Martha Stewart Member
12/18/2008
i made these according to the directions, except on parchment paper. bad idea. they stuck terribly to the paper. also, i piped them into one inch rounds, but they spread out and were ruined. the ones that survived had amazing flavor, but they were not crisp. they were so delicious in flavor, though, that i will try again!
Advertisement
Martha Stewart Member
12/13/2008
Made these cookies last night according to these directions, and they spread out to where they were flat and very poor flavor and texture. I agree maybe they needed some butter.
Martha Stewart Member
12/13/2008
This is a great recipe. I did use 1/2 tsp anise extract and 1 tsp anise seed and anise sugar on top. They are light, crisp and delicious. No pastry bag for me, only tsps. They came out the same. This is a keeper.
Martha Stewart Member
12/12/2008
usually during our humid summers I will stor cookies with a slice of white bread in the container - it seems to keep them crisp
Martha Stewart Member
12/11/2008
I have been making these cookies for years and they are our favorites. Since we moved to Florida I have had an impossible time of keeping them crisp! Any suggestions for the lovely HUMID climate?
Martha Stewart Member
12/11/2008
I use oil, 1/2 tsp unless you like a heavier flavor then adjust. Yummmm
Martha Stewart Member
12/11/2008
If you have anise oil, how much would you use?
Martha Stewart Member
12/11/2008
1/2 tsp should give you a nice light flavor. I use that amt in another recipe for candy cane twists.
Martha Stewart Member
12/11/2008
if you use extract instead of the ground anise seeds, how much is the equivalent?
Martha Stewart Member
12/11/2008
Why would you need a pastry bag, why not just drop a spoonful onto the parchment paper. It would be round and just as pretty. Using raw sugar to sprinkle on the cookie before baking.
Martha Stewart Member
12/11/2008
Try adding red food coloring to the end of the mix before piping or run some red stripes up the piping bag (inside) before filling and that should give you a cute edge pattern. Maybe even the cookie press gadget would work for different shapes.
Martha Stewart Member
12/11/2008
use anise extract instead of the seeds. Great flavor
Martha Stewart Member
12/11/2008
Debylu, you can use Fennel seed, it has that licorice flavor as well.
Martha Stewart Member
12/11/2008
What could you use instead of anise?
Martha Stewart Member
12/11/2008
hi null. I think the sugar would be sprinkled on before baking, otherwise the sugar might fall off after baking. Parchment paper would be fine. I use the paper and the mats interchangeably. Euni in Colorado
Martha Stewart Member
12/11/2008
you can always use parchment instead of mats, I prefer it - no washing! As for the sugar, I'd imagine you need to sprinkle before baking, or it won't stick. The large crystal sugar would look neat. I'm not sure about this recipe, seems to me it needs some butter. I have a similar recipe for ginger cookies which uses a good bit of butter. If I can find the anise, I'll try these!
Load More Reviews
© Copyright 2023 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/28/2023