How To Make Italian Anise Cookies
Chewy and buttery, these Italian anise cookies are made with anise oil and drizzled with luscious milk and sugar icing for delightful baked sweets.
- 4large eggs
- 1cupwhite sugar
- ¾cupvegetable oil
- 1tspanise oil
- 5cupsall purpose flour
- 2tbspbaking powder
- ½cupconfectioners’ sugar,or more as needed
- 2tbspmilk,or more as needed
Beat the eggs together in a large bowl. Gradually stir the white sugar into the beaten eggs until smooth. Slowly pour vegetable oil and anise oil into sugar mixture until incorporated.
Mix the flour and baking powder together in a separate bowl, then slowly add to sugar mixture, stirring with a wooden spoon until dough is dry.
Refrigerate the dough for 30 minutes to overnight.
Preheat the oven to 350 degrees F. Lightly grease a baking sheet.
Roll the dough into walnut-size balls and arrange on the prepared baking sheet.
Bake in the oven for 12 to 15 minutes until cookies are crisp around the edges.
Cool the cookies on a baking sheet for 5 minutes before transferring to a wire rack.
Mix the confectioners’ sugar and milk together in a bowl until desired consistency is reached.
Dip a fork into the icing and drizzle over cookies. Allow the icing to harden.
Serve and enjoy.
- Calories: 128.14kcal
- Fat: 4.97g
- Saturated Fat: 0.48g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.30g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 18.66g
- Fiber: 0.42g
- Sugar: 6.56g
- Protein: 2.27g
- Cholesterol: 18.68mg
- Sodium: 62.28mg
- Calcium: 56.87mg
- Potassium: 24.77mg
- Iron: 0.89mg
- Vitamin A: 8.35µg
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