Interesting cookies

9 years ago

I tried a new recipe for "Self-frosting Anise Cookies"..... you drop the cookie dough on the baking sheets and let it sit overnight. When you bake them the 'frosting' magically appears. So cool! I haven't tasted them yet, but if they're any good I think this recipe has great potential for tweaking to create other flavors. lol!

Here's the recipe if you want to try it....

Self-frosting Anise Cookies

Note: all ingredients should be at room temperature.

2 c. flour
1/2 t. baking powder
1 T. anise seed
3 eggs
1 c. + 2 T. sugar
1/2 t. salt

1. Sift flour, measure, and sift again w/ baking powder.
2. Beat eggs and sugar at medium for 30 minutes
3. Add flour mixture and beat 3 minutes
4. Add anise seed.
5. Drop by teaspoons on greased and floured cookie sheets
6. Dry overnight
7. Bake at 325F for 12 minutes

This post was edited by party_music50 on Fri, Nov 21, 14 at 8:16

Sort by:Oldest

Comments (11)

bengardening
9 years ago
My DM made these about 40 years ago I think. They were delicious. I think I might have to try to make them again.
rhizo_1 (North AL) zone 7
9 years ago
Beat the eggs and sugar for 30 minutes?
Related Discussions
Easy preschooler dessert ideas please!
Q
Comments (14)
Hmmm. Even The Princess, who is the pickiest eater in the world, will eat carrot cupcakes. She even knows there are carrots in there and she still eats them. She won't eat pineapple though, and so I have to leave the pineapple out of the carrot cake. Georgysmom is right, they'd rather have candy, so buy a bag of M&Ms or Hershey's and make the kids happy. No Snickers or Reeses, though, there's that pesky peanut thing going on. Actually, cookies and cupcakes get too beaten up on the trip to school, unless you're going to deliver them personally. The Princess likes to make her own "trail mix" with raisins and M&Ms and chocolate Cheerios, no nuts, package them into little snack bags and it's ready to go. If there isn't a peanut butter issue, she also really likes to take the rice krispie treats made with peanut butter with the chocolate topping, although we've managed to get away with making them with Cocoa Krispies and peanut butter and pressing a few M&Ms on the top and so there isn't the problem of melting chocolate if it's hot. Both the grandkids also like to take those rice krispie treats, make them into balls and roll them in sprinkles, or cut the treats into shapes with cookie cutters. Annie
...See More
My best Christmas Cookies
Q
Comments (21)
Oh wow...there is alot missing from the Death cookies, isn't there! I never noticed before and I've made this recipe countless times. I use the 12 oz bag of chocolate chips. I go big on everything! ;) Pat here is the Lemon Pistachio Cookie recipe from Mary. LEMON PISTACHIO COOKIES (Mary) 2 Cups flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 Cup butter or margarine, softened 3/4 Cup plus 3 Tbs. sugar, divided 1 Large egg 1 Tbs. lemon zest, grated 1 Tbs. lemon juice 1/3 Cup pistachio nuts, finely chopped In a large bowl, sift together flour, baking soda and salt. Set aside. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in dry ingredients, mix to thoroughly combine. Wrap dough in plastic and chill for 1 hour. Combine pistachio nuts and remaining sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on ungreased baking sheets. Press cookies down with a small glass to flatten slightly. Bake 10 to 12 minutes until golden. Transfer to racks to cool. NOTES: I add the zest from a entire lemon. And I add about 2 T. fresh lemon juice. I worked and worked on a lemon cookie recipe and it took me about a year before it dawned on me to add cream cheese which made the cookies just perfect. I have to admit they are the best lemon cookies I've ever eaten but of course they are to my taste and puckery lemon. Lemon Cream Cheese Cookies (My recipe) 1 c. butter 1-3 oz package of Cream Cheese 1 c. sugar 1 egg 1 TBL fresh lemon juice (you can add a bit more juice I DO!) Grated lemon Peel (I grate the entire lemon) 2 1/2 c. flour 1 tsp baking powder Lemon Glaze Juice of 1 lemon Grated Lemon Peel (I grate the entire lemon) Powdered sugar Cookies: Cream butter and cream cheese. Add sugar, egg, lemon juice and rind. Add flour and baking soda and blend into cream cheese mixture. Chill dough. Use cookie press, drop and crisscross with fork or press flat or you can roll out and use a cookie cutter. Cool cookies before glazing. Glaze: Mix lemon juice and rind and add powdered sugar until you have a nice glazing consistency. You can grate more rind and sprinkle on top too. Michelle
...See More
I won I won I won I won I won!!!!!
Q
Comments (35)
Well, today was really nice. Lunch was from CPK. Thai chicken salad, a chinese salad, bolognese pasta with chicken, spinach pasta with light cream sauce, and spaghetti with meat sauce. Then the cookies! There were so many, and all so good! I only tried three varieties, an almond bark, chocolate espresso cookie, and cheesecake cookie. We brought a lot home, and the kids are looking forward to tasting them. We will do the scratch offs tonight. I've attached the link to the photos below, I am wearing a red sweater with black scarf, and have blonde hair. Near the end of the photos, I'm holding up my lottery tickets. Just click on Laurie's Cookie Swap photos. Thanks so much for your support! Here is a link that might be useful: cookie swap photos
...See More
Ideas for Cookie Exchange
Q
Comments (18)
These are the best if you like just simple shortbread cookies. If you keep cake flour on hand, the flour/cornstarch mixture can be replaced with 2 cups of cake flour. I like to use a little star-shaped cookie cutter for these at Christmas. Scottish Shortbread 2 cups flour 2 T. cornstarch Pinch of salt 1/2 cup plus 2 T. powdered sugar 2 sticks salted butter, room temperature 1/2 tsp. vanilla First, remove 2 T. from the 2 cups of flour and replace with the 2 T. cornstarch. Add salt and whisk to blend. Cream butter, sugar and vanilla. Add dry ingredients and mix until just blended. Form into ball and wrap in plastic. Chill for about 30 minutes to an hour. Preheat oven to 325. Roll dough out on lightly floured surface to about 3/8- to 1/2-inch thickness. Cut out shapes with about 1 1/2-inch cookie cutter. Place on parchment lined cookie sheet and bake about 20 to 25 minutes. Watch carefully, you want them to just barely get color (depending on your oven, you may need a little less or more time). Remove from oven, sprinkle with fine or granulated sugar (optional), and remove to a rack to cool.
...See More
party_music50
Original Author
9 years ago
haha! rhizo, that recipe is written accurately! I found the same times -- even worse -- when looking at other recipes. I didn't notice that 30 min. until I had started making them... I cheated and beat for less time... maybe 15 mins or so, until well after I couldn't see sugar granules. I'm a cheater. :)
sleeperblues
9 years ago
This is an old recipe in my family. I think your cookies turned out flat because you didn't beat for the 30 minutes. They should be round cookies. I love, love, love these cookies.
party_music50
Original Author
9 years ago
sleeperblues, you're probably right. I just tried one and love them! I plan to make an orange version next...
stacey_mb
9 years ago
Party_music - This recipe sounds yummy, thanks for posting it. I will be baking for a fundraiser in a few days, this sounds like a "keeper." Do you refrigerate the unbaked cookies while they're drying?
Georgysmom
9 years ago
I was waiting to hear a report on how they tasted. I love anise cookies and haven't made them since I was a kid. I'm going to jot down the recipe right now. Thanks for sharing.
party_music50
Original Author
9 years ago
ok, I will totally fess up. lol! I made just 1/3 batch to test the recipe and it made 15 cookies. I substituted a gluten-free flour mix for the flour and did NOT add a thickener like xanthan gum. On top of that I didn't beat the sugar & egg for 30 minutes. :)

I spread the dough on the prepared cookie sheets and let them sit out overnight (not refrigerated). They spread to their current size almost immediately. The fact that they're flat, when sleeperblues says they should be round, could be caused by the lack of beating or the gluten-free flour switch or both. In any case, I LOVE these cookies! Mine (GF) came out super crispy! The "frosting" is a thin hard coating.... very cool!

I love the anise flavor, but I'm also going to try an orange version... and I'm thinking I'd like to try a chocolate-mint version. They're a definite keeper for me, even if they are flat, and they're going to be on my xmas cookie platter this year! :)
glenda_al
9 years ago
Curious, what does anise taste like?
Georgysmom
9 years ago
licoriceÃ¢ÂÂ¦Ã¢ÂÂ¦if you've ever had pizzelles, they usually have anise extract in them.
Sue_va
9 years ago
Long story, going back some 60+years. I always made lots of Christmas cookies. I had had anise cookies somewhere and really liked them, so that Christmas I found a recipe for them.

My husband, who was in college on the GI bill, met a young German student there with an interesting history. He was fortunate enough to be sponsored to come to the US to go to college. We invited him to our home for dinner and over time he became a good friend, just like family.

At Christmas I made anise cookies, even though I had no idea where they originated. He was so surprised and happy to get those "like home" cookies.

We remained friends and there is more to that story, but for another time perhaps.

Thanks for the memories..

Sue

Interesting cookies

Comments (11)

bengardening

rhizo_1 (North AL) zone 7

Related Discussions

party_music50
Original Author

sleeperblues

party_music50
Original Author

stacey_mb

Georgysmom

party_music50
Original Author

glenda_al

Georgysmom

Sue_va

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Interesting cookies

Comments (11)

Related Discussions

party_music50Original Author

party_music50Original Author

party_music50Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

party_music50
Original Author

party_music50
Original Author

party_music50
Original Author