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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 45 |
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These cookies are full of the Anise flavor Anisette lovers love! The cooky dough must rest overnight to develope it's full flavor (this waiting time is not reflected in the preparation time). These cookies also form their own icing. Read more . Enjoy with a cup of expresso. Ingredients:
1/4 cup anisette |
1 tbl. anise seed (no substitutes, see note below) |
4 cups flour |
1 cup sugar |
i/2 pound butter, melted and cooled |
1 cup sour cream |
2 large eggs |
1/2 tsp. vanilla |
1 1/2 tsp. baking powder |
1 tsp. baking soda |
confectioners sugar |
Directions:
1. In a large mixing bowl combine the sugar, butter, sour cream, anisette, eggs, and vanilla. Mix well.
2. In a second bowl combine the flour, anise seed, baking powder and baking soda, mix well to distribute the seeds.
3. Combine the wet and dry ingredients and mix very well.
4. Cover and refrigerate over night.
5. Preheat oven to 350 degrees.
6. Pinch off ping pong ball sized pieces of dough (I use a #30 scoop to make the cookies), and roll in the confectioners sugar.
7. Note: the cold dough will sweat and melt the sugar...(don't worry).
8. After having made and rolled all the cookies, roll them a second time in the confectioners sugar.
9. Place cookies on an ungreased cooky sheet about an inch apart.
10. Bake until slightly golden (pale color), about 20 - 30 minutes.
11. Roll a third time in confectioners sugar while still warm.
12. Let cool and serve.
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