Reviewed: Jan. 14, 2012

These cookies turn out wonderfully. The glaze recipe I made 1/2 of and it was still plenty to glaze all the cookies. Thank you very much for sharing this recipe.

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1 user found this review helpful

Reviewer:

pacsafety

Reviewed: Jan. 7, 2012

Yummy and my husband and every man that comes to work on our old house gets to have some with their coffee too. They all loved this recipe. Also made just butter almond cookies too. Watched them fly out of the bowl!! thanks so much.

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1 user found this review helpful

Reviewer:

Beverly Jane

Cooking Level: Expert

Reviewed: Dec. 18, 2011

These are really delicious! Feeling a bit too lazy to roll out cookies, I used a 1" cookie scoop to scoop the chilled dough and then pressed the balls flat with the bottom of a glass dipped in granulated sugar. Made this way there were 56 cookies. The little bit of sugar on top was enough sweetness for us so we skipped the glaze. The extract and seeds together produced a great flavor. After cooling they're still soft inside and firm outside. I've been looking for a good anise cookie that isn't biscotti or pfeffernusse or a really soft drop cookie and these were perfect. We'll definitely make this recipe again, thank you!

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5 users found this review helpful

Reviewer:

tzimmes

Reviewed: Apr. 17, 2009

My mom just loves this one!!

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2 users found this review helpful

Reviewer:

TaylorSurf

Cooking Level: Intermediate

Home Town: Yucca Valley, California, USA

Reviewed: Dec. 26, 2008

I make springerlie every year our family german tradition and it is so time consumming. I thought I would try these this year and wow they are great and easy.

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11 users found this review helpful

Reviewer:

LINDA90

Reviewed: Nov. 29, 2008

Cookies are great without the glaze, but the glaze makes a good thing better! Nice soft cookies with a smooth glaze. Love that anise flavor! There is more glaze than needed for the cookies, so I shaped bits of it into balls, and we have anise candy!

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12 users found this review helpful