Anise Cookies : Ronson Slow Cookers.
Italian anise cookies
Italian Anise Cookies
3/4 cup sugar
1 stick (1/2 cup) unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp. anise extract
2-3/4 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp. salt
Glaze (recipe follows)
Decoration: multicolored nonpareils (optional(
1. Heat oven to
325 degrees F. Coat baking sheets with nonstick spray (or use a silicone liner).
2. DOUGH - Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in the next 3 ingredients until blended.
3. Drop rounded measuring teaspoons of dough 2 inches apart onto
the prepared sheets.
4. Bake 8 to
10 minutes until botto
ms are light golden. Remove cookies
to a wire rack to cool.
5. Dip tops of cookies
in glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temp. up to 2 weeks or freeze up to 1 month.
Glaze * Whisk 1 cup confectioners’ sugar, 4-5 tsp. milk, and 1 tsp. ansie extract in a small bowl until smooth.
* When I made these last night, I only make half of the glaze recipe and found I had just enough.
Slice of anise cookie ring. Nana's recipe passed down to Mom. Nana would've been 100 this year!
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- (月) 19:11:56|
- Category: None