Reviewed: Jul. 15, 2009

I have shared this recipe with so many. I made a minor change in that I don't ice while warm. I have gone thru 10 pounds of flour in 1 month since I make a batch every other day. All my co workers ask for more and more and more, I finally just gave them the recipe!! The best cookie ever. Bake the first batch at 9 min, then 8 min. Perfect!!!

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Rose W

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Reviewed: May 27, 2009

Scrumptious! I don't like licorice flavor, so I used almond extract instead. I'm thinking of trying these again with lemon extract. I found these cookies to be easy to make and they use oil not margarine or butter which is another plus.

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Susie Z

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Baltimore, Maryland, USA

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Reviewed: May 25, 2009

These came out great, and tasted like the cookies I grew up with. Thanks for sharing.

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Sandy

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

Like Grandma used to make, for sure. Some extra steps here, but all well worth it!

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novice baker

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 11, 2009

These were fun and easy to make. I helped bake quite a few cookies with my 13year old neice, who gave these out as gifts. These anisette are light and moist.

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Daxter

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I really cannot understand how this got five stars. They weren't good at all! Maybe it's because I just don't like black liccorice flavor, and that's why, or maybe my anise extract went bad, but my mom and I did not finish them. I followed others advice with the baking powder, however, they looked like little biscuits. I love pizzelles, so I thought I would like these, but unfortunately, they weren't good. I wish I could review differently.

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Katie

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

This is an excellent recipe. Has a nice texture to the cookie, better than the recipe I had. Only change I would make next time is to use 2 Tbl of anise instead of 1 for more flavor in the cookie. This is a keeper!! Thanks Heather.

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nonni's kitchen

Cooking Level: Expert

Home Town: Jensen Beach, Florida, USA

Living In: Weymouth, Massachusetts, USA

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Reviewed: Dec. 21, 2008

Wow, I love Anise Cookies, and used to follow a recipe from my Grandmother. She is no longer with us, and unfortunately her recipe wasn't exact (more like a pinch of this, etc) and they were always tough. I found this recipe and all I can say is WOW. They are light and moist and perfect! Thanks!!

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Mom2Karoline

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

These cookies a delicous. Even my husband said they were good without me asking if he like them. I think next time I will try them with almond extract, and maybe lemon extract. So easy too!

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tasteeone

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 24, 2008

Great recipe...our family calls them "Jeannettes." I used 2 Tablespoons of baking powder to correct the typo (6 teaspoons is what I think the author meant) and they came out just right. Keep in mind that u want these cookies to "crack" and that is why u need more baking powder than in a usual cookie.

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Tania

Cooking Level: Expert

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Reviewed: Oct. 4, 2008

I did not care for this recipe at all. Sorry!

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TULLIGMORE

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Reviewed: Jul. 30, 2008

great recipe, but use only 3 teaspoons of baking powder, I tried using 5 teaspoons like the recipe called for but leaves an after taste in mouth of baking powder. Also used cocoa powder and coffee instead of anise extract and made the best chocolate cake cookies ever!!

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nycbaker

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Reviewed: May 22, 2008

LOVED this recipe. My grandmother liked these better than her own recipe! The only change I made was adjusting the baking powder to a heaping Tbsp like others said to do.. OH And I needed WAY more icing than that! :0)

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Lisa

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Reviewed: May 4, 2008

Great recipe...these were one of many recipes I helped my grandmother make at 7 years old. Every year we would make at least 500 cookies of just the italian cookies with anisette and over the years as the families got smaller, fewer cookies were made. I couldn't remember how to make the cookies in a smaller amount, becuse there was so many variations. The recipe faded, and become unreadable.You saved my life. This past Christmas, I was able to make them and everyone raved about them! Thank you. grasshopper501 Pennsylvania

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KAF@What's Cooking?

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Reviewed: Apr. 9, 2008

This recipe is very close to the one I have. The important ingredients are about the same. One recommendation I would make is not to add additional flour. I knead my dough and it is very sticky. But if you then let the batter rest with out adding flour for 15 min to hr. it will roll nicely and be less apt to become hard.

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ACOOKIEMONSTER

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 2, 2008

I really love these cookies. I used 3 tsp. of baking powder instead of the 6 tbsp., as one reviewer suggested. When I first made them, the dough was crumbly. When I made them again, I used a little more water, which helped a lot. I also used more anisette extract, which made a difference. But the topping on the cake was sprinkling nonpareils on top (after a generous amount of icing), to make them colorful and visually appetizing. My friends and family LOVED them. One of my friends said that they were even better than the ones he got in Boston's North End!

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My2CatsR2Cool

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Jan. 29, 2008

I lost my grandmothers recipe for these cookies, but they were always a childhood favorite. I was so happy to find this recipe, they tasted exactly like I remembered. Just the right balance of Anise, I however like others used only 2 Tbsp of baking powder and had excellent results.

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Charissa

Cooking Level: Expert

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Reviewed: Jan. 16, 2008

I have made these cookies for the Christmas holiday two years in a row..and they are a big family hit. Need to make these year-round. Great with a cup of coffee in the evening.

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LPOOR

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Reviewed: Jan. 7, 2008

I have made this recipe now for the second year in a row for Christmas and I have followed the recipe exactly. Everyone that has tried these say they are the best they have ever tasted. Do not alter the recipe in any way.

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LBailey

Cooking Level: Intermediate

Home Town: Girard, Ohio, USA

Living In: Niles, Ohio, USA

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Reviewed: Dec. 16, 2007

I was looking for a good anise cookie, for Christmas and this fit the bill. It is a good tasting cookie, and the icing is sooo good. It has a nice strong anise taste to it, which sweetens the cookie up perfectly. I did have to double the icing as this recipe made around 4 dozen cookies. The baking time was off for me, mine had to stay 14 minutes and were just a light golden brown on bottom. At the 8 minute time mark they were still raw in the center. I used only a heaping tablespoon of baking powder and it worked fine. Very good recipe! Thanks :) edited to add: I am now changing this to 5 stars as this got even better with age. Perfect blend of flavoring!

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SAVANNAH0410

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