Anise Overnight Cookies

10

"Anise overnight cookie. Drop cookie onto greased cookie sheet and bake the next day. These are traditional in our family. Delicious with coffee! Anise oil can be found in drugstores or at a candy supplier. "
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Ingredients

13 h 45 m servings 32 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 26 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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Directions

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  1. In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
  2. Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

We have made this recipe for as long as I have been alive. One thing though. Use Anise seed instead of extracts or oils. This makes the flavor more intense. And for those who like to experim...

Most helpful critical review

This recipe is okay, but once the cookies are baked and cooled, after they hit air, they turn solid as a rock.

We have made this recipe for as long as I have been alive. One thing though. Use Anise seed instead of extracts or oils. This makes the flavor more intense. And for those who like to experim...

This is a fabulous recipe. I have been making these for years. Very simple to make. I use a pastry tube to put them on the cookie sheet. It's faster and not as messy. The drying overnight allows...

Great recipe! I've tried it with lemon extract also, instead of the anise, but the anise is the traditional (and most popular here.) When I make them, I always line the cookie sheets with alum...

These are also calll Dresden drops or anislaibschen. My recipe tells you to let them dry out for 12-18 hours at room temperature until hard crusts form on top. When you bake them the tops shou...

This recipe is excellent. The texture of the cookies if very light and airy (presumably from all the beating). I used more anise extract, 1 tsp and was pleased with the results.

I am trying to find a recipe for anise cookies that were like the ones my Grandma made for my Dad. My Grandma called them "rocks" I guess cause they were hard as rocks. My Dad likes them dunked ...

I have a similar family recipe. Some years, the cookies don't harden overnight, and when baked, come out more like a sponge. Still tasty, but just not the same. any suggestions? maggie k.

These were really good, like peppernuts without all the work.

This recipe is okay, but once the cookies are baked and cooled, after they hit air, they turn solid as a rock.