Anise Drops Recipe - Allrecipes.com
Anise Drops Recipe

Anise Drops

Recipe by  

"My German grandmother used to make these every Christmas. She said using small eggs was a must."

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Ingredients Edit and Save

Original recipe makes 2 -3 dozen Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Dec 02, 2009

You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper frosting-like crust on top. You can't make these cookies in rainy or humid weather.

 

18 Ratings

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).

 
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?

 
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.

 
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.

 
May 31, 2005

Interesting texture. Initially sweet, then fades to anise. Might be good with a light sugar glaze, too. Will make again. Addicting.

 
Dec 16, 2007

taste is great, but got very hard very quickly.

 

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Nutrition

  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 13 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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