About seven months ago I posted the recipe for Ma’s Christmas Cookies.
I’m very pleased to see how popular that post has become.
I know those cookies are a nice light dessert.
But, wow… almost 1700 hits!!
That’s a lot of cookies!!
It’s time for another of Ma’s cookie recipes.
Anise cookies are always good.
A bottle of anisette was always kept in the house, right next to the wine.
Some of my Sicilian relatives added anisette to their coffee.
Ma made sure she always had both wine and anisette on hand.
A bit of booze always helped when the family gathered.
Anise has a licorice flavour and is often good for whatever ails you.
At the end of feasts the Ancient Romans served cakes with aniseed as a digestive.
They knew what they were doing.
Anise is also taken as a digestive after meals in India.
It has also been used to treat menstrual cramps and colic.
A bit of trivia…
The Biblical anise mentioned in some translations of Matthew 23 is actually dill.
Ma always used anise for these cookies.
If you don’t have anise, you can use lemon, orange or any flavour you want.
When making the icing use a liquor, juice or water instead of the anisette.
They won’t be the same, but they’ll still be good.
If you prefer you can shape the cookies in this way:
Cut a small piece and, by hand, roll it into a thin, long strip about 1/4 inch thick.
Cut the strip into sections about 1 inch long.
Connect the two ends by pressing them together with your fingers to form a circle.
Or you can roll it in your hands to form a log and then twirl it into shape.
Makes about 6 dozen cookies
Grease 4 large cookie sheets
In a medium bowl sift together
4 Cups flour
4 teaspoons baking powder
4 teaspoons baking powder
1/2 teaspoon salt
In a large bowl place
1 Cup sugar
1 Cup butter
Mix at medium speed until light and fluffy.
Beat in, one at a time
1 teaspoon anise flavour
the flour / baking powder mixture.
Mix at a low speed until the dough is firm.
Knead and if necessary add flour to keep the dough from sticking to your hands.
Pinch off about a tablespoonful of dough.
Roll it into a rope and coil it into a circle on a cookie sheet.
Repeat with the remaining dough, placing them 1 inch apart on the cookie sheets.
Preheat oven to 350º F
Bake cookies 15 minutes until lightly golden.
Transfer to wire racks and cool completely.
Combine in a medium bowl
1 1/2 Cups sifted confectioner’s sugar
2 Tablespoons anisette
Stir, adding more anisette as needed, until creamy.
Place wax paper under the wire racks to collect the dripping icing.
Dip the cookies into the icing and place them on the wire rack.
Repeat the process for the remaining cookies.
Sprinkle over the cookies
rainbow coloured sprinkles
Here are some more anise recipes:
Anise Speculaas, German Christmas Cookie
Mrs. Kekelia's Anise Springerle, German Christmas Cookie
Carmela Soprano's Biscotti d' Anise - Anise Cookies
Anna Sultana's Biskuttini tar-Rahal #2 (Village biscuits / Maltese Style Cookies)
Anna Sultana's Qaghaq ta' l-Ghasel (Honey or treacle rings, Maltese Style)
Anna Sultana's Qaghaq tal-ghasel #2 (Treacle Rings, Maltese Style)
Anna Sultana's Imqaret (Deep-fried Date Slices, Maltese Style)