Reviewed: May 4, 2006

Wow. Awesome cookie! I toasted the seeds at 350 for 10 mins. Watch them closely to be sure they don't burn. I added 2tbs of Ground anise seed. You can buy ground anise seed and crushed anise seed online at Penzeys Spices. Thank you for posting this receipe!

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5 users found this review helpful

Reviewer:

PEGGYBOSTON

Reviewed: Mar. 30, 2006

Outstanding little cookie, great with coffee. Just a note on saving money. If you have an Asian market nearby, buy the sesame seeds there at 80% less than the normal grocery store.

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122 users found this review helpful

Reviewer:

David Spaulding

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Jan. 14, 2006

TRIED THIS RECIPE AS A NEW ADDITION TO MY X-MAS COOKIE TRAYS. VERY WELL RECEIVED BY ALL. I FAVORED THEM AS THEY'RE NOT OVERLY SWEET & I ADORE THE NUTTY CRUNCH OF THE SESAME SEEDS. CERTAINLY WON'T BE WAITNG FOR X-MAS BEFORE MAKING AGAIN!

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11 users found this review helpful

Reviewer:

MEL06010

Cooking Level: Expert

Living In: Bristol, Connecticut, USA

Reviewed: Dec. 13, 2005

I used raw seeds and since it was not specified I did not toast them first, when the cookies came out of the oven the seeds were very golden brown so I thought, "ok if I had toasted them first they would be over done." I wish the recipe would specify if the seeds should be toasted first or not. I also used vanilla extract instead. I had to change my opinion about these cookies after a few days, I tasted these again and they are delicious, I stand corrected, this is a very good recipe for this type of cookie.

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3 users found this review helpful

Reviewer:

Diane Lynn

Reviewed: Dec. 10, 2005

Diane, you've won my heart!! I've loved these cookies since I was little and was so thrilled to find this recipe to add to my Christmas cookie collection. They're amazing! The amount of anise extract is perfect. One reviewer said that her little logs got huge. Mine turned out fine but maybe it's because I make all of my doughs the day before so my cookies go into the oven a bit chilled from being refridgerated all night. I can't thank you enough Diane for submitting this wonderful recipe! Happy Holidays to all!

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30 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: May 9, 2005

As the baker of the family, I was requested to bring Italian cookies to my Italian in-laws for Mother's Day. Yikes! However, I was told that these cookies tasted just like the ones from the Italian bakery. Success! My one recommendation would be to buy the sesame seeds in bulk so that they are cheaper. I used almost two full spice bottles from the grocery, and that was not inexpensive!

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18 users found this review helpful

Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Oct. 25, 2004

Very good. 2 tsp seemed like a lot of anise extract so I used only 1 tsp. It was subtle. I'll try 1.5 tsp the next time and see. I used 5 oz of sesame seeds. Diane, thanks for the recipe.

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1 user found this review helpful

Reviewer:

FOODAC

Reviewed: Jan. 31, 2004

These were a lot of work. My "logs" kept getting bigger and bigger. When I took them out of the oven they seemed grossly undercooked. So I put them back in for what was apparantly too long.... although they didn't appear brown they were now as hard a logs. Nobody really liked them.

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3 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Dec. 22, 2003

Thank you, thank you to the person who posted this recipe! When I was a little girl, my grandmother's neighbor made these same cookies. They are wonderful, and the recipe is perfect...they are just as I remembered. I highly recommend them!

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52 users found this review helpful