Irresistible Anise-Frosted Cookies
This delightful recipe for Irresistible Anise-Frosted Cookies is a treasured gem from my collection of old German recipes. Capturing the essence of Christmas flavors, these soft and aromatic drop cookies are infused with the unique taste of anise and develop a charming frosted appearance as they rest. Perfect for holiday gatherings or simply to satisfy your sweet tooth, these cookies not only bring warmth to your kitchen but also a nostalgic taste of festive cheer. Easy to make and delightful to eat, they're bound to become a favorite among family and friends!
120
Servings
N/A
Calories
6
Ingredients
Ingredients
sifted flour
2 1/4 cups (sifted)
baking powder
1/2 teaspoon (sifted with flour)
salt
1/4 teaspoon (sifted with flour)
eggs
4 (beaten)
sugar
2 cups (gradually added to eggs)
anise extract
1 1/2 teaspoons (for flavoring)
Instructions
1
In a large bowl, sift together the flour, baking powder, and salt several times to ensure they're well combined and aerated.
2
In a separate mixing bowl, beat the eggs at low speed until they become frothy. Increase the speed to medium and gradually add the sugar, about 1 tablespoon at a time, until the mixture is thick and pale.
3
Reduce the mixer speed to low and slowly incorporate the sifted dry ingredients into the egg mixture, blending well. Continue beating for an additional 15 minutes until the batter is smooth and glossy.
4
Gently fold in the anise extract until evenly distributed throughout the batter.
5
Using a small cookie scoop or teaspoon, quickly drop rounded spoonfuls of the batter onto greased or parchment-lined cookie sheets, leaving space between each cookie.
6
Allow the cookies to sit in a cool, dry place for several hours or, ideally, overnight. They are ready when the tops feel dry to the touch.
7
Preheat your oven to 325°F (160°C). Bake the cookies for approximately 14 minutes, or until they are puffed and firm but have not browned.
8
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Irresistible Anise-Frosted Cookies?
They are soft and aromatic drop cookies infused with anise, based on a traditional German recipe, known for their unique frosted appearance.
What is the origin of this cookie recipe?
This recipe is a treasured gem from a collection of old German recipes, perfect for capturing the essence of Christmas flavors.
How many cookies does this recipe yield?
This recipe produces approximately 120 cookies.
What is the primary flavor of these cookies?
The primary flavor is anise, provided by 1 1/2 teaspoons of anise extract.
What temperature should the oven be set to?
The oven should be preheated to 325°F (160°C).
How long should the cookies bake?
The cookies should bake for approximately 14 minutes.
Should the cookies be browned after baking?
No, the cookies should be puffed and firm but they should not be allowed to brown.
Why do the cookies need to sit before baking?
Resting the cookies for several hours or overnight allows them to develop a dry top and a charming frosted appearance.
How do I know the cookies are ready to be put in the oven?
They are ready to bake when the tops of the dropped dough feel dry to the touch.
How long do I need to beat the batter after adding the dry ingredients?
The batter should be beaten for an additional 15 minutes until it is smooth and glossy.
How should I prepare the flour, baking powder, and salt?
These dry ingredients should be sifted together several times to ensure they are well combined and aerated.
How should the eggs and sugar be mixed?
Beat the eggs until frothy, then gradually add sugar one tablespoon at a time until the mixture is thick and pale.
How do I place the batter onto the cookie sheets?
Use a small cookie scoop or teaspoon to quickly drop rounded spoonfuls of batter onto the sheets.
What type of cookie sheets should be used?
You should use cookie sheets that are either greased or lined with parchment paper.
When is the anise extract added to the mixture?
The anise extract is gently folded in after the batter has been beaten to a glossy finish.
How should the cookies be cooled after baking?
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How much flour is required for this recipe?
The recipe requires 2 1/4 cups of sifted flour.
How much sugar is needed?
The recipe calls for 2 cups of sugar.
Are these cookies suitable for holiday baking?
Yes, they are specifically noted as being perfect for Christmas and holiday gatherings.
What is the texture of the cookie batter?
The batter becomes smooth and glossy after the 15-minute beating process.
What kind of category do these cookies fall into?
They are categorized as 'Drop Cookies'.
What ingredients are sifted with the flour?
1/2 teaspoon of baking powder and 1/4 teaspoon of salt are sifted with the flour.
Where should the cookies sit while they rest?
They should be left to rest in a cool, dry place.
How many eggs are used in the recipe?
The recipe uses 4 eggs.
Is the anise extract added with the eggs?
No, it is folded in after the dry ingredients have been incorporated and the batter is beaten.
How should the sugar be added to the eggs?
It should be added gradually, about 1 tablespoon at a time.
What is the visual appearance of the finished cookie?
They have a frosted appearance on top, are puffed, and firm.
How many ingredients are in this recipe?
There are 6 total ingredients in this recipe.
What is the mixer speed for beating the eggs initially?
The eggs should be beaten at a low speed until they become frothy.
Can I use parchment paper for baking?
Yes, you can use either greased cookie sheets or parchment-lined sheets.