Anise Cookies II

Anise Cookies II

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"These are really good! It's my mom's recipe, originally from Europe! Enjoy!"
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servings 80 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Beat egg whites with water until stiff.
  2. In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
  3. Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
  4. The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
  5. Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.



These were easy to make. I left them out for 8 hours, then baked. They tasted good at that point. Now to wait for 3 weeks to see the softness emerge!

I think you might want to change the baking time to 12-14 mins

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