Reviewed: Dec. 22, 2005

I adjusted the baking powder to 6 tsp, not tablespoons like the recipe says and they were incredible!!! It must be a typo. They were so moist and cakey with just the right amount of anise flavor. The frosting dries quickly after dipping the cookies, so be ready with the sprinkles if you're using them!

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SCOOBIEBOO

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Reviewed: Dec. 11, 2005

Unique cookie. husband loved it. Thanks!

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GOLDILAUX

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Reviewed: Mar. 26, 2005

These are mine and my son's favorite italian cookies, BUT they came out absolutely horrible. I will be honest and tell you that I substituted the anise extract for sambuca liquer, if this was the culprit then that would explain it.

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COCO128

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Reviewed: Feb. 8, 2005

These cookies were easy to make and tasty too. I think maybe a little dry, and almost like there was something missing. I put a lot more almond extract in, b/c i like that stuff.

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KMJOHNSO

Cooking Level: Expert

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Reviewed: Jan. 23, 2005

Very, very good. I made these with lemon extract yesterday after I couldn't get to the store to get anise and WOW! They were great. Two things though--everyone else is right about the baking powder. I put in 2TB and think that I may put even less next time (hence why only 4 stars). The texture is cakelike and the taste is less sweet and is almost between a biscuit and a cookie. These were DEVOURED at my sister's bridal shower today. Also, I wasn't sure that kids would like them because they're less sweet, but I had to stop my nephew when I saw him hit about the dozen mark and package the rest up for him to eat later at home!!

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 1, 2005

I was a tad unsure about using so much baking powder, so I cut it to 4 tbsp. and the cookies still turned out FABULOUS. They needed to bake a bit longer than the recipe says, but otherwise it was smooth-sailing with this recipe. I made a batch that were vanilla flavored using vanilla extract too for the family members that don't care for anise. YUM!! Would be good with lemon or cherry flavoring as well. These are definitely a part of my Christmas cookie list (and year-round baking list) from now on, so soft and yummy, great icing too!! Pretty to dress up with a little food coloring and crystal sprinkles.

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MYTHMANIAC

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Maine, New York, USA

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Reviewed: Dec. 21, 2004

a great cookie, simple enough to make, and just the right amount of anise flavor in them. I'm adding this one to my collection - thank you :) My cookies took 9 minutes to bake. And, I mixed the oil, anise, eggs, and milk together in a separate bowl before adding to the dry ingredients.

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EPIFANEEE

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Reviewed: Apr. 6, 2004

Easy, delicious, just what I was looking for. Perfect anise flavor in a not-too-sweet cookie. My 4 yr. old daughter helped me decorate them. I used 1 tbsp. baking powder. My grandmother makes something similar to this at Easter and now I think I've found the recipe we will use for our Easter cookies!

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ANN MARIE01

Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA

Living In: New Port Richey, Florida, USA

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Reviewed: Dec. 14, 2001

I did put in the 6 table spoons of baking soda and boy did they have a bad aftertaste. The recipe should be good if baking soda is adjusted. Maybe Heather can double check and rewrite the recipe if need be. Soon. I just wasted 1 1/2 hours of baking time and pitched all the cookies......kpl

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PETERRE

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Reviewed: Nov. 25, 2001

This is the best anisette cookie I have tasted. This cookie is also delicious when almond extract is used instead of anise extract.

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2MYLOVE

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Reviewed: Nov. 23, 2001

These were delicious and authentic Italian cookies with a nice strong anisette flavor. I presume the recipe had a typo regarding the 6 Tbs. of baking powder and I reduced it to 1 heaping Tbs. They were the exact consistency they should be and I cannot imagine what an additional 5 Tbs would have created!

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