Have you had the urge for a pizzelle that is chalked full of anise flavor but didn’t want to pull out your pizzelle iron? Then again, you may not even own a pizzelle iron. If so, then these delicious and crispy anise seed cookies with that sensational licorice flavor are something that you need to taste. Thus, here is my recipe for these awesome refrigerator cookies that are salt-free and some tips for great results.
Tips for Perfect Licorice Flavored Cookies
Though you can make them as thick or as thin as you like, I prefer to roll them out to about one-fourth inch thickness. The reason for this choice is because the cookie is crispier than when making them slightly thicker.
Something else that I noticed is baking them until they slightly brown around the edges but also on the tops adds to that crunchy goodness.
You can take out your cookie cutters to form different shapes. Another way to cut these cookies is just to turn over a glass to cut the dough.
These cookies also freeze well.
This recipe also doesn’t require butter, shortening or salt. I use just canola oil and avoid the salt for a healthier cookie.
In view of how awesome this anise seed cookie recipe is, you would also want to try it. If you do decide to whip up a batch, please share the recipe with your family and friends.
Crispy Anise Seed Cookies
2 ½ cups flour
1 cup of sugar
4 tablespoons of canola oil
1 tablespoon of anise seed
2 teaspoons of baking powder
3 large eggs
In a large mixing bowl, sift together the flour and baking powder, then stir in the sugar, and anise seed.
Add the eggs and oil and use your electric mixer to mix all the ingredients until well combined.
Cover your mixing bowl with plastic wrap and wrap the dough in wax paper to store in the refrigerator for about an hour. This helps the dough firm up.
After refrigeration, roll out the dough on a floured surface to about one-fourth inch thickness.
Use your favorite cookie cutters or just a glass to cut the shapes.
Place cookies on well-greased cookie sheets and bake in a 350-degree oven for about eight minutes or so. The time depends on how your oven is regulated and the thickness of the cookies you cut.
Bake until slightly browned around the edges. (I do like them slightly browned on the tops as well).
Allow to cool in the pan for about two minutes before removing them.
ENJOY!
These delicious and crispy anise seed cookies with that sensational licorice flavor are something that you need to taste. They are refrigerator cookies that also are salt-free and a healthy version made with canola oil.
Course:
Dessert
Cuisine:
American, Italian
Keyword:
anise seed cookies, crispy anise seed cookies, easy cookies, refrigerator cookies, salt-free cookies
:
-
2 ½
cups
flour -
1
cup
of sugar -
4
tablespoons
of canola oil -
1
tablespoon
of anise seed -
2
teaspoons
of baking powder -
3
large eggs
-
In a large mixing bowl, sift together the flour and baking powder, then stir in the sugar, and anise seed.
-
Add the eggs and oil and use your electric mixer to mix all the ingredients until well combined.
-
Cover your mixing bowl with plastic wrap and wrap the dough in wax paper to store in the refrigerator for about an hour. This helps the dough firm up.
-
After refrigeration, roll out the dough on a floured surface to about one-fourth inch thickness.
-
Use your favorite cookie cutters or just a glass to cut the shapes.
-
Place cookies on well-greased cookie sheets and bake in a 350-degree oven for about eight minutes or so. The time depends on how your oven is regulated and the thickness of the cookies you cut.
-
Bake until slightly browned around the edges. (I do like them slightly browned on the tops as well).
-
Allow to cool in the pan for about two minutes before removing them.
-
ENJOY!
For more scrumptious recipes using anise, you also may want to try my puffy and softer anise cookies. You can also find more using my search box.
Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!
