An Italian favorite during holiday season and family gatherings, the history of anisette cookies is a bit unknown. As one of many traditional Italian dishes, this cookie gets it’s flavoring from anise-a seed based extract from a Mediterranean plant (in the parsley family). The taste is similar to black licorice, although it is not directly related.
The recipe below was inspired by an authentic Italian bakery we used to visit while in South Florida. We still remember the smell of freshly baked bread, pastries, and rum balls coming from the back. It was truly a dessert lover’s dream!
Try this simple, one bowl cookie recipe for your next party with friends. We’re sure it will become one of your favorite easy cookie recipes for many years to come.
Italian Anisette Cookies
Cookie Ingredients
- 3 cups all-purpose flour
- 1 stick of unsalted butter, softened
- 1/2 cup sugar
- 3 large organic eggs
- 2 teaspoons anise extract ( or almond extract)
- 1 tablespoon baking powder
- 3 tablespoons almond milk
Icing Ingredients
- 2 cups powdered sugar
- 3 tablespoons almond milk
- 1/8 teaspoon anise extract
- decorative candy sprinkles, or colored sugar
Directions
Preheat oven to 350º. Line cookie sheets or jelly roll pans with parchment paper.
For the cookie dough, blend the butter and sugar until light and fluffy, about 4-5 minutes. Add eggs, one at a time, mixing well. Add anise extract.
Sift the flour and baking powder together, add to wet mixture in thirds. Add 1 tablespoon of the almond milk. Add another third of the flour and another tablespoon of almond milk. Mix mix in enough of the remaining flour until the dough is like a soft batter, but not runny (similar to a cake).
Use a large melon ball scoop, or cookie scooper to make round drop cookies. If you prefer a smooth look, roll 1 tablespoon of dough into an elongated shape, cut into 1″ pieces, and hand roll into balls.
Bake cookies 10-12 minutes (they will still be soft, and cake like in the middle).
To make the icing, mix powdered sugar, almond milk and anise extract to make a glaze. Hand dip each cookie into the glaze. Invert, and immediately top with sprinkles or colored sugar.
NOTE: Metallic candy dragées or glitter sugar can make for an elegant presentation at weddings or special events.
Allow icing to harden. Store in air-tight bins, or freeze.
