It is Saturday when I write this.
I’ve been up all morning and into the afternoon baking.
You see, this is a family tradition that some good friends have had the pleasure to enjoy. For years instead of buying something that will end up in a landfill or forgotten in a drawer, I have been baking gifts for friends and family.
This one baking stint isn’t over yet, I’ve got more to do tomorrow.
I was going to make Fudge, but this isn’t winter and it would be a mess by the time it made it to New Jersey.
So I baked the Coconut Cookies from this blog. It makes 24 1 ounce cookies, and I am keeping 6 here for myself. I’ll have those at work.
There’s more to bake tomorrow, and it won’t be a surprise that it will be my own chocolate chip pecan cookies. No, this recipe I won’t share, and there are plenty recipes similar out there. Try the internet cookie recipe it is based off of that but I have tweaked it to make it my own.
But I did get to wanting some Anisette Cookies, like when I was a wee brat. Mom would bring these home often enough that I got to think of them as something everyone had. Nope.
This recipe is quite similar in taste. I will be adding a little extra Anise Extract since I enjoy a strong licorice flavor from time to time. The taste in this recipe is “Authentic” instead of being a “Kick in the pants”. If you came from an Italian family, this is familiar.
First the ingredients:
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 3 large eggs
- 2 teaspoons anise extract
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 -3 tablespoons milk
Now the Process:
- Wet ingredients – to a stand mixer, cream your butter.
- Add the sugar and the eggs.
- Finally add the Anise Extract.
- Hold back the milk at this time!
- All ingredients are to be added one at a time, as things incorporate.
- Mix your dry ingredients in a bowl sifting them together. Using a sifter isn’t absolutely necessary, I just tossed it in the stand mixer with all the wet stuff while it was running but you could use a fork in a big bowl if you chose to.
- Trust me it isn’t fussy.
- Finally, the milk is to be added to the stand mixer one tablespoon at a time. The ending dough will be soft and pliable, but not sticky. Think of that play-doh you had as a kid – Modeling Clay.
- To Bake: The resulting cookies will double in size and be rather soft inside like cake.
- Spoon out 1 level tablespoon amounts into balls on Parchment Paper spaced evenly.
- I got 15 cookies per “regular sized” cookie sheet, and really they don’t get all that big.
- Preheat oven to 350F/180C.
- Bake the Cookies for 10 to 12 or so minutes – they will NOT get golden brown except on the bottom.
- The resulting cookies will be soft.
Oh, and, Sorry Pat, you’re only getting about 1/2 of these. They were GOOD!