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Anise Drops
SUBMITTED BY:
JBS BOX
"My German grandmother used to make these every Christmas. She said using small eggs was a must."
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(14)
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Original recipe yield 2 -3 dozen
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs, beaten
1 cup white sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 tablespoon anise seed
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.
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REVIEWS
Reviewed on Jan. 25, 2003 by HMSLYDIA
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HMSLYDIA
Jan. 25, 2003
I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages).
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5 users found this review helpful
I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them...
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Reviewed on Dec. 24, 2002 by ELMNTL1
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ELMNTL1
Dec. 24, 2002
I followed the recipe exactly down to using small eggs. It produced a nice consistancy drop dough, due to having a very hot oven I shortened the cooking time to 10 minuets which produced a beautiful golden brown bottom. The upper side was nearly white, the flavor delicate, but lacked something to make them memorable and equivalant to the rest of my Holiday cookie tray. I'd say this is a good everyday cookie for those who like the flavor of anise but find the Italian cookies too pungent with the anise oil used (which I prefer). A good cookie to be served with strong coffee.
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2 users found this review helpful
I followed the recipe exactly down to using small eggs. It produced a nice consistancy drop...
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Reviewed on Dec. 29, 2007 by AZAlyssa
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AZAlyssa
Dec. 29, 2007
I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that long, I just mix the two, then let them sit until the sugar is dissolved (which is the whole point, anyway). Yummy, always! I like mine a bit on the chewy side.
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1 user found this review helpful
I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than...
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Reviewed on Dec. 16, 2007 by
DanielleR
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DanielleR
Dec. 16, 2007
taste is great, but got very hard very quickly.
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1 user found this review helpful
taste is great, but got very hard very quickly.
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Reviewed on May 31, 2005 by PEZFIESTA
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PEZFIESTA
May 31, 2005
Interesting texture. Initially sweet, then fades to anise. Might be good with a light sugar glaze, too. Will make again. Addicting.
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1 user found this review helpful
Interesting texture. Initially sweet, then fades to anise. Might be good with a light sugar...
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Reviewed on Nov. 4, 2002 by Madoshasu
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Madoshasu
Nov. 4, 2002
very good flavor- mine were a little dry though, however I used sugar and egg substitutes.
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1 user found this review helpful
very good flavor- mine were a little dry though, however I used sugar and egg substitutes.
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Reviewed on Nov. 4, 2002 by KIM CURRY
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KIM CURRY
Nov. 4, 2002
These cookies are wonderful. They baked beautifully and tasted delicious. They were part of a gift for my aunt who LOVED THEM!
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1 user found this review helpful
These cookies are wonderful. They baked beautifully and tasted delicious. They were part of...
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Reviewed on Nov. 4, 2002 by CONNIEK
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CONNIEK
Nov. 4, 2002
Made these at christmas everyone loved them Thankyou connie
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1 user found this review helpful
Made these at christmas everyone loved them Thankyou connie
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Reviewed on Dec. 13, 2007 by
Nana's Angels
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Nana's Angels
Dec. 13, 2007
I liked, but a little too crispy for me so I reduced the baking time to 10 min. I also didn't care for the large pieces of anise seed so I put it through a pepper grinder and used 1/2 Tbs. instead of 1 Tbs. The flavor was very mild, which I like.
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0 users found this review helpful
I liked, but a little too crispy for me so I reduced the baking time to 10 min. I also didn't...
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Reviewed on Dec. 24, 2006 by JoanJ
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JoanJ
Dec. 24, 2006
Great. However, my husband (and his brother and uncle) remember their grandmonther's (mother to uncle) cookies were very hard and dry and stood up like little mountains. Apparently the dough must be very stiff to keep it from drooping to flat cookies. How can we change the recipe to make this happen?
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0 users found this review helpful
Great. However, my husband (and his brother and uncle) remember their grandmonther's (mother...
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