This Anise Cookie recipe reminds me of my Mom's Christmas baking - the house smelled wonderful!
"Anisplaetzchen" are easy and fun to make, but they need a bit of planning. After they are dropped onto the baking sheets, they need to sit overnight (10 - 12 hours) to dry out. Then they are baked.
These cookies, made throughout Germany, are traditional Swabian treats. They have a very interesting texture and are great dunked in your coffee.
Want a variation? Use 1 teaspoon cinnamon instead of aniseed for Cinnamon Cookies.
German Anise Cookies
Ingredients:
2 eggs, separated
1/4 cup sugar
1 1/4 cup flour, all-purpose
1/2 tsp. anise extract OR 1 tsp. ground or crushed aniseed (anise seed)
Instructions:
Grease and flour 2 baking sheets.
Beat egg whites until stiff peaks form. Gradually add sugar, continuing to beat until sugar is incorporated (rub a little dab of egg whites between fingers - should feel smooth)
In another bowl, mix egg yolks, flour and anise extract or seeds.
Combine the egg white mixture and egg yolk mixture by gently folding together.
Drop teaspoonfuls of mixture onto prepared baking sheets.
Let stand in a cool place overnight (about 10 - 12 hours).
Preheat oven to 325° F.
Bake 10 minutes.
Remove cookies from baking sheets and place on cooling racks.
Makes 24 cookies.
Hints:
Use 1 teaspoon ground cinnamon instead of ground aniseed to make Cinnamon Cookies
Ingredients:
