When reader Alice Boyd contacted me for an Italian anise cookie recipe, the hunt was on.
There were tons of recipes on the Internet; which one to pass along to Boyd and her fellow Taste of the Town readers? I settled on this one from the Conde Nast website Epicurious because it came with the citation, “Just like my Nonna’s cookies! I finally found the recipe!” Not sure if it’s the one Boyd is looking for, but that’s certainly a ringing endorsement.
ITALIAN ANISETTE COOKIES
½ cup butter, softened
½ cup sugar
3 large eggs
2 teaspoons anise extract
2½ cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing (recipe follows)
Colored sprinkles (optional)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add extract.
Blend flour and baking powder. Add about a third of the dry ingredients to the butter/sugar mixture, then add 1 tablespoon milk. Repeat, then mix in enough remaining flour that dough is like brownie batter (softer than a drop cookie dough). Use a tablespoon-size cookie scoop to make cookies, patting with wet fingers to smooth edges. Bake 10-12 minutes (they won’t be brown, but the insides will be soft and cakelike).
For icing, mix 2 cups confectioners’ sugar, 3 tablespoons milk and 1/8 teaspoon anise extract. (Microwave for 10 seconds, if necessary, so it is thin enough for dipping.) Dip half of each cookie in icing, immediately adding sprinkles, if used.
Allow icing to harden overnight, then store cookies in air-tight containers or freeze. Makes 3 dozen.
— Recipe adapted from Epicurious
MORE READER FINDS
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MORE READER REQUESTS
Miller is looking for “beer sausage” cold cuts. …
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And Karen Arbogast is looking for Scandinavian Delights strawberry-rhubarb Danish spread, which she used to get at Cost Plus World Market.
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