Skip to main content

Italian Anise Cookies

An old friend, who I don't really see much anymore, just experienced the passing of his father.  I have fond memories of spending time, years ago, with his family at various events and how small all of our children were.  It's hard to believe that those small children are now in high school and planning to go to college.  My heart goes out to his family.  These cookies remind me of the kind Italian man I had the pleasure of meeting.

3/4 cup sugar
1 stick butter (room temperature)
2 large eggs
1/4 cup milk
1 tsp. Anise extract
2 3/4 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup confectioners' sugar
4-5 tsp. milk
1 tsp. Anise extract
Colored nonpareils

Preheat oven to 325 degrees.  Spray cookie sheets with Pam.  Mix sugar, butter, eggs, Combine flour, baking powder and salt.  Mixing on low speed, alternate flour mixture with milk and anise extract until well incorporated. 

Measure dough with teaspoon and roll into ball.  Place on cookie sheet, 2 inches apart.

Bake 15 minutes or until golden brown.  Cool on rack. 

Meanwhile, mix glaze ingredients.  Dip the top of cooled cookie in glaze.   Immediately sprinkle nonpareils on wet glaze.  I like to use different color nonpareils for the season.  I've noticed they are coming out with more and more color combinations. Let the glaze harden before storing in container.  Makes around 3-4 dozen, depending on size.

I like to double the recipe .You can also add a tiny bit more anise extract if you really like the flavor like I do.


Popular posts from this blog

Strawberry Jam Shortbread Bars

I have lived in my apartment over a year and, little by little, I have been exploring the area of North Andover/Andover, MA.  The other day I read that it was the first day of the season for corn.  I waited until Ryan came home from work and we headed off to about 3 or 4 farm/farm stands.  Some were better than others.  I can imagine what they will be like in the Fall.  Our favorite was Smolak Farmsin North Andover. They had such a cute shop that had lots of specialty food items, homemade donuts and ice cream, etc..  I was able to taste  their homemade strawberry jam and I was immediately hooked.  I have been collecting different jams lately fromStonewall Kitchen, York, ME.  Those samples will get you every time.  As soon as I tasted the strawberry jam, I knew I had to get it and make a yummy dessert.  I found a recipe online from Recipe Girl, which I have adapted.  Enjoy this buttery, sweet, fruity bar.  

Chocolate Sheet Cake for a Crowd

April 20-29 is National Dance Week. I brought this cake to my kid's dance studio tonight and I think it went over pretty well.

Triple Chocolate Pound Cake

I needed a dessert for Easter dinner.  When I want to try something new, I go online.  One of my daughters loves everything chocolate so when I saw "triple chocolate" on this recipe from My Recipes, I knew that it was the one. It is the buttermilk that makes this cake so delicious, moist and chocolatey.  It seems like a lot of ingredients, but it was so easy to make.  Just a quick note.  I buy my chocolate on Amazon.  Here is the link for the bittersweet chocolate:  Callebaut 811 53.8% Dark Semi Sweet Chocolate Callets 1 lb.  You can check other product suggestions on the drop down menu above.  This would make a perfect cake to serve at home.  It would also travel very easily.   Enjoy!!



2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels