Crisp Anise Seed Butter Cookies Recipe - Allrecipes.com
Crisp Anise Seed Butter Cookies Recipe
  • READY IN 1 hr

Crisp Anise Seed Butter Cookies

Recipe by  

"My husband's aunt used to make these cookies every Christmas just for him. You must use real anise seeds. They will please everyone's taste buds. "

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Ingredients Edit and Save

Original recipe makes 50 cookies Change Servings
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Directions

  1. Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
  3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 8 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2003

I was so pleasantly surprised how good these cookies are. They are easy to make and the anise seed is a wonderful addition. I do not like the flavor of licorice but my fiancee does so I made them for him, tastes nothing like licorice. Nice crunchy cookie with a buttery flavor. I will make these a lot, not just on hoildays! Do not try the dough.... they are better baked.

 
Most Helpful Critical Review
Mar 14, 2007

Family members liked these more than I did. What I do like about it is that it calls for the seeds instead of extract, which mellowed the anise flavor, making it appropriate for everyday eating, with coffee or tea. The sugar-cinnamon topping definitely adds to the cookie, and gives it a nice crunch, but also removes somewhat from its buttery-ness. I also made a few with some nutmeg added to the topping and it was a nice addition.

 

11 Ratings

Dec 22, 2004

My hubby likes Jingles cookies at Christmas time, I thought I'd like to find a recipe that would not have all the partially hydrogenated stuff in it. He likes these. I knew I wasn't very good at rolling stuff out. So I tried rolling them into balls and then rolling them in cinnamon sugar. Came out yummy. Even if you roll them in cinnamon sugar you don't need more than the 1/4 cup you make in the recipe. I think next time, the only thing I would try is rolling them into balls and flattening them slightly. Rolling them made 54 cookies. But that isn't necessary just something I might try.

 
Jul 19, 2004

Just wonderful. Easy to make, really teasty and very sweet. I try to make them with chopped almonds and gets even better.

 
Oct 19, 2003

This recipe is a must try for everyone who loves butter cookies :) -if your worried about putting the seeds in your cookies, u dont really notice them and they make the cookies taste great.

 
Feb 09, 2007

The taste was right, but they were as hard as a rock. Not sure what I did wrong. Would like something a little more moist.

 
May 19, 2012

I knew I would like these cookies but I was unsure of my son because of the licorice taste of anise seed but he loves them! Way too go. I will be making these more often

 
Dec 29, 2005

Excellent recipe. Easy to work with. Great taste. Nice crispy tecture. I did notice the seeds when I ate the cookies, but I did not find that objectionable.

 

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Nutrition

  • Calories
  • 93 kcal
  • 5%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

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

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