• 7/2 Nat Anisette Day - 5

    From Dave Drum@1:3634/12 to All on Thursday, June 30, 2022 08:42:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Josephine's Anise Cookies
    Categories: Cookies, Snacks, Desserts
    Yield: 54 servings

    MMMMM--------------------------COOKIES-------------------------------
    1/2 c Milk
    1/2 c Vegetable or corn oil
    1 c Granulated sugar
    3 lg Eggs; room temp
    1 1/2 ts (to 3) pure anise extract
    - (see notes)
    3 c All-purpose flour
    1 1/2 tb Baking powder
    pn Salt

    MMMMM---------------------------GLAZE--------------------------------
    1 1/2 c Confectioner's sugar
    3 tb Milk
    pn Salt
    1 tb Anisette liqueur
    +=OR=+
    1/2 ts Pure anise extract
    Multicolored nonpareils for
    - decorating

    MAKE THE COOKIES: In a large bowl, whisk together milk,
    oil, granulated sugar, eggs, and anise extract until
    well-combined. Add flour, baking powder, and salt, and
    mix with a wooden spoon until smooth. Set aside and let
    batter rest for 10-15 minutes.

    Set oven @ 350°F/175°C with rack in the upper-middle
    position.

    Line three baking sheets with parchment paper. Drop
    cookie batter by rounded teaspoonfuls onto the baking
    sheets, about 1-1/2 inches apart. (I use a 1-1/2
    teaspoon cookie scoop.)

    Bake, one sheet at a time, for 10 minutes, until centers
    of cookies bounce back when gently pressed. The cookies
    should not brown. Remove from oven and let rest 2-3
    minutes.

    While cookies are still warm, remove from baking sheets
    by gently lifting each cookie while peeling back the
    parchment paper (a thin crumb impression of the cookies
    will remain on the parchment; this is normal.) Transfer
    cookies to wire racks to cool before glazing. **

    MAKE THE GLAZE: In a medium bowl, whisk together
    confectioner's sugar, milk, salt, and anise extract or
    liqueur until smooth (I use liqueur). When cookies have
    cooled to room temperature, dip tops into glaze and
    sprinkle immediately with nonpareils. Let stand at room
    temperature until glaze is dry.

    NOTES: My grandmother's cookies, made with 3 teaspoons
    (1 tablespoon) of extract always had a lovely, prominent
    anise flavor. I love them this way. If you prefer a more
    subtle flavor, or if you're using an artisanal brand of
    extract that's particularly potent, decrease the
    quantity in the batter to 1 1/2 to 2 teaspoons.

    ** I place a layer of wax paper under my cooling racks
    to make cleanup after glazing a breeze. When finished,
    just roll up the paper, with all of the dripped glaze
    and sprinkles, and discard.

    The longer the cookies sit, the color of the nonpareils
    might "bleed" a little into the glaze. This is normal
    and does not affect flavor. These cookies should not be
    frozen and are best enjoyed within a day or two of
    baking.

    RECIPE FROM: https://stripedspatula.com

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