Traditional Italian Anisette Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup anisette liqueur (use non-alcoholic anise flavoring if preferred)
- 1 teaspoon anise seeds
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Stir in the anisette liqueur or anise flavoring and anise seeds.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
7. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
8. Flatten each ball slightly with the palm of your hand or the bottom of a glass.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Once completely cooled, dust with powdered sugar before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use non-alcoholic anise extract if you prefer an alcohol-free version while keeping the traditional flavor.
Chilling the dough for 30 minutes before baking helps maintain the cookie shape and enhances texture.