Italian Anisette Cookies

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4 Cups All-Purpose Flour
1 Cup White Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Ground Anise Seed
1/2 Teaspoon Kosher Sea Salt Flakes
1/2 Cup Milk
2 Large Eggs
3/4 Cup Vegetable Oil
2 Teaspoons Anise Extract, divided
1 Cup Powdered Sugar
2 Tablespoons Lemon Juice


Preheat oven to 375°F. Spray two baking sheets with cooking spray.

Combine flour, sugar, baking powder, Ground Anise Seeds and salt in large bowl. Make a well in center and add milk, eggs, vegetable oil and 1 teaspoon anise extract. Stir to thoroughly combine. Dough will be sticky.

Oil fingers and break off dough by mounded teaspoonfuls. Roll into balls and place on prepared cookie sheets, 1 inch apart. Flatten slightly with fingers. Transfer sheet to oven to bake until golden brown, about 8 minutes.

Meanwhile, whisk together confectioners’ sugar, remaining 1 teaspoon anise extract and water in medium bowl until no lumps remain.

Remove cookies from oven and dip in icing while warm. Let cool on cooling rack until icing has hardened.

Makes 3 dozen

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