Reviewed: Apr. 5, 2012

Anizeplaëtchen! Thank you, thank you for posting this! My Barbadian-American mom and I used to make these every Christmas; but somewhere along the line I managed to lose her recipe. Have searched high and low but never found just the right recipe -- and now, here's the closest approximation I've found to date! I remember her recipe called for beating the batter for 20 minutes, dropping the batter onto a baking sheet and then letting these self-frosting cookies sit overnight before baking (in order to form the topping). Whatever... Thanks again for posting this; can't wait to get home and try it out!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

divapat

Reviewed: Feb. 26, 2012

This is very similar to the Aniskuchen recipe in an old German cookbook I have. It has obviously been "Anglicized," and I'm glad to see it here. The original recipe calls for leaving the cookie trays set out for a couple of hours for partial drying, just as one leaves Springerle out to dry before baking. I'm glad of the tip about small eggs. Maybe that's why my results are inconsistent. Thanks.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

krumbar

Reviewed: Dec. 1, 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.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

Frederick

Reviewed: 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.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

AZAlyssa

Reviewed: Dec. 16, 2007

taste is great, but got very hard very quickly.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

Reviewed: 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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Nana's Angels

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Elmira, New York, USA

Reviewed: 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?

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

JoanJ

Reviewed: Nov. 10, 2006

Pretty delicious. Not so sure what exactly the taste is. Very something my grandmother made. Kind of bland, but good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mjteodori

Reviewed: Feb. 16, 2006

These had an intriguing texture and taste. Unfortunately, after about 3 days their texture started to get a little strange. Very good if they are eaten fresh. I used a large egg with no ill effects, and substituted about 1/2tsp ground star anise.

Was this review helpful? [ YES ]
5 users found this review helpful