My mother Rosaria Vitale used to make these cookies for the holidays.
But the way my mother used to make them was to omit the anisette. Mom's recipe is a sacred one, not something I am willing to share, it is a traditional family secret. ;) But I can tell you that she would divide the dough in a few small pieces and then roll each piece on a flat surface until it looked like a thick piece of spaghetti. Then she would make a bow tie or a ribbon out of the dough, instead of the ball that is shown on this recipe.
Here is another version of mom's recipe, try it and send me your comments!:
Anisette Cookies
YIELD: 3 dozen cookies!!!
Ingredients:
* 1 cup butter, softened
* 3/4 cups sugar
* 1 teaspoon anise extract
* 1 teaspoon lemon extract (see substitutions below)
* 3 cups flour
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg
Glaze Ingredients:
* 1 cup powdered sugar
* milk
* colored sprinkles
Procedure
* Pre-heat oven to 350 F.
* Beat together butter and sugar until creamy.
* Stir in anise and lemon
* Add dry ingredients - blend together.
* Add eggs. Blend.
* Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
* Bake for 15 minutes.
* Cool and glaze.
Ingredients:
* 1 cup butter, softened
* 3/4 cups sugar
* 1 teaspoon anise extract
* 1 teaspoon lemon extract (see substitutions below)
* 3 cups flour
* 3 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg
Glaze Ingredients:
* 1 cup powdered sugar
* milk
* colored sprinkles
Procedure
* Pre-heat oven to 350 F.
* Beat together butter and sugar until creamy.
* Stir in anise and lemon
* Add dry ingredients - blend together.
* Add eggs. Blend.
* Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet.
* Bake for 15 minutes.
* Cool and glaze.
Comments
Post a Comment