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Anisette Cookies

MyCookbook Recipe Database
MyCookbook Member: Ann M
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Preheat oven to 375 degrees..
    4 cups of flour
    6 teaspoons of baking powder
    1 cup of sugar
    1/2 cup of vegetable oil
    1 cup of milk
    2 large eggs
    1/2 bottle of a 1 ounce bottle of Anise Extract

    In a large bowl, add the flour, baking powder, & sugar. Mix together. Make a well in the center of the mixture & add the oil, eggs, milk & anise extract. Beat the liquid mixture with a fork to blend it & gradually stir in the flour mixture from the sides of the bowl until all flour is mixed in & the dough is sticky. DO NOT ADD ANYMORE FLOUR! Slip finger into some flour & pinch off a small piece of dough, about 1" in diameter. Roll it into a ball. Place on lightly greased cookie pan about 1" apart. Repeat for all cookies. Gently tap each cookie down. Bake for a maximum of 8 minutes. Tops will be white & bottoms will be medium brown. Gently lift up 1 cookie to check. If you make the cookies too large, they will be undercooked in the center. While cookies are still warm, dip the tops of them into the icing.
    Icing Ingredients...
    1/2 pound of confectioery sugar
    Remaining half bottle of Anise Extract
    Food Coloring if desired
    Hot Water
    Icing Directions...
    Put confectionery sugar into a bowl & add a little bit of hot water at a time. Add the Anise Extract & mix all together. Add just enough hot water to make the icing workable. You don't want the icing too thick or too thin. Add a few drops of food coloring if desired. Allow icing to set.
    The amount of Anise Extract I use is not the amount normally use. I use extra because the cookies taste better. I also usually check the cookies at 6&1/2 minutes because all ovens are different. As for the confectionery sugar, use your own judgement. I don't measure the confectionery sugar. I just put it into the bowl until it looks right. You can always add more confectionery sugar if necessary. ENJOY!

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