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.

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AZAlyssa

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Reviewed: Dec. 16, 2007

taste is great, but got very hard very quickly.

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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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.

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Nana's Angels

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Elmira, New York, USA

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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?

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JoanJ

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Reviewed: Nov. 10, 2006

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

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mjteodori

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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.

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Kinchan

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Reviewed: 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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PEZFIESTA

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Reviewed: Jan. 26, 2004

This cookie yielded great results even at altitude!!! I set the oven to 360 degrees and the cookies came out great. I baked this for my son's Ethnic foods unit in Social Studies. It was so easy to make, even HE could have made them. It's a GREAT quick dessert!

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COFFEECUP620

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Reviewed: 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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ELMNTL1

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Reviewed: Dec. 22, 2002

quick easy delicious...taste just like grandma's

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SAUCIE

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Reviewed: Dec. 1, 2002

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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