Okay, now I’m really done with baking! Here comes the last of the recipes that I’ve tried – successfully I would say – this year: Anise Cookies 🙂
I’ve tried them last year for the first time and to be honest it ended up in a disaster… I didn’t have all the ingredients in the right amount by hand, so I just did some improvising. While improvising works really well for some cookies – like Rawutzl – it certainly does not with anise cookies. So, my first advice for these cookies: use the ingredients in the right amount!
You need …
- 1 egg
- 100 grams flour
- 170 grams powdered sugar – or just normal sugar if that’s what you have by hand
- 180 grams butter
- a pinch of salt
- 1 pack vanilla sugar
- the grated paring of half a lemon
- 2 tablespoons anise
You do …
- whisk the egg – not too much, just that it’s smooth and egg white and yellow are mixed properly
- mix butter, sugar, salt, vanilla sugar and lemon paring to a smooth dough
- add the egg and the flour – the best way to add the flour is to fold it in like you do with stiff egg white
- fill the dough into a pastry bag – pipe the dough onto a baking tray and sprinkle them with anise
- bake them at 180 degrees for about 10 minutes
That doesn’t sound too difficult, does it? However, in order to avoid my last year’s disaster, some more tips that might come in handy…
It’s really important to place the cookies quite far from each other on the baking tray as they melt. If they are too close to their neighbour cookies they will melt all together and you will basically get one big anise cookie. Not so nice.
Do not take them out of the oven too early or they will be all soft and fluid inside. But do not let them in too long either or they will burn (of course).
There is actually one more thing you should (or could) do with the cookies when you take them out of the oven – bend them over e.g. the end of a cooking spoon or something else that’s round, so that they are little arches. I don’t. It’s simply too much work. And they certainly taste the same, they take less space in the cookie box and they also look pretty without doing the bending thing too 🙂