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Anise Cookies

Anise Cookies

 

I loved making cookies with my mom when I was a boy. I don’t remember doing a lot of rolled cut-out cookies, but I do remember doing a lot of “ball” cookies.  My mom is famous for her Italian-American “Meatball Cookies”. They’re a chocolate cookie with walnuts and raisins. I’ll try to post her recipe soon! Meatball Cookies are formed by rolling dough into a ball and baking, they don’t rise very much so they retain a dense ball shape. This recipe also makes A LOT of cookies… and believe it or not… they’re pretty quick to make! The batch I made for the cookie swap made 60 cookies, but mine were on the large side.

Anise Cookies

I was invited to a cookie swap holiday party recently. My first thought was to make my mom’s Meatball Cookies, but then I realized there were some nut allergies on the guest list so I opted for another Italian-American cookie, Anise Cookies… or as people in the area I grew up call them “Italian White Cookies”.  I cannot eat just one of these cookies.. they’re dense balls of anise flavored goodness topped with sugary icing.

Anise Cookies

In my opinion, MORE IS MORE when it comes to sprinkles! I have a bit of a sprinkle problem actually, every time I’m in a baking store I gravitate to glitter, sprinkles, nonpareils. NY Cake & Baking Supply is my go-to place for any of this. I found some of the items I used for these cookies on Amazon also: Black Glitter, Gold Star Glitter, Rainbow Nonpareils, Gold Pearlized Sugar, & Silver Pearlized Sugar.

Anise cookies

I couldn’t resist taking a bite! Now some might balk at the vegetable oil and shortening in this recipe, but I love the taste just how it is! I’ve tried to make the recipe substituting the shortening with butter, but the cookies go flat. While vegetable shortening isn’t my go-to fat in a recipe, I’m fine using it from time to time!

Anise cookies

Anise Cookies
5 from 2 votes
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Anise Cookies

A quick and lovely recipe with wonderful anise flavor. This recipe is adapted from my dear friend Michele Mazurowski and has Italian-American roots.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings 60 Cookies
Author we are all magic

Ingredients

For the cookies:

  • 3 eggs large
  • 1 1/2 cups vegetable shortning
  • 1 2/3 cup sugar 334 grams
  • 6 cups all-purpose flour 750 grams
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk whole
  • 1/4 cup vegetable oil
  • 1 tsp anise extract

For the icing:

  • 16 ounces confectioners sugar 453 grams
  • 2 tsp anise extract
  • 1/4 cup milk plus more to get to desired consistency

To decorate:

  • various sprinkles more is more!

Instructions

  1. Preheat oven to 375F/190C

  2. In a stand mixer, cream vegetable shortening and sugar for 3-5 minutes on medium.

  3. Add eggs, mixing until incorporated between each egg.

  4. Measure out dry ingredients, mix together, then slowly add to the sugar/egg/shortening mixture on low speed.

  5. Add anise extract, oil, and milk and mix until fully incorporated.

  6. Form dough into balls about 1 inch in diameter and place on a lined baking sheet. Dough balls can be placed relatively close together because this cookie does not get much bigger during baking.

  7. Bake for 10-12 minutes until the cookies begin to crack a bit on top. You don't want the cookies to brown at all.

  8. Allow cookies to cool completely on a wire rack.

  9. For the icing, combine all ingredients and mix well. You want the consistency to be thick. Test out a cookie or two and add more milk if you need to think out the icing.

  10. Dip each cookie into the icing, shake off excess, place on a rack and immediately decorate with sprinkles and then allow them to dry completely until the icing is set.

Anise Cookies

 

Recipe

Gin & Tonic Pound Cake

gin and tonic cake hero shot

Gin and Tonic Pound Cake

I spend a lot of time in Santander in the North of Spain. There are a lot of drinks that are popular in Spain but BY FAR the gin & tonic is the most loved cocktail.  For this cake I’ve taken one of my favorite pound cake recipes and replaced the soda pop-leavening with tonic water.  There’s a subtle tonicy taste in each sweet and buttery bite and then there’s a bit of ZING from the lime.

Juniper Berries

Juniper berries are the dominant flavor in gin. In Spain it’s very common to put a few fresh or dried juniper berries in a glass of gin and tonic as garnish. They’re very fragrant and add to the experience!

You can order juniper berries HERE. I usually buy a bulk pack and keep them in the freezer until I’m ready to use them.

Gin Simple Syrup

I have used this gin-flavored simple syrup on ice cream, in milkshakes, and on bread pudding. It’s wonderful! I have a large collection of gins at home. My current favorites are Junipero, that I used in this recipe, and I also like Xorigur Mahon and Gin Mare from Spain.

Gin and Tonic Pound Cake Slice

Gin and Tonic Pound Cake

5 from 2 votes
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Gin & Tonic Pound Cake

The classic flavors of gin & tonic in cake-form!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 people
Author we are all magic

Ingredients

For the cake:

  • 3 sticks Butter 340g
  • 3 cups Sugar
  • 5 Eggs
  • Juice & Zest of 1 Lime
  • 3 cups All-Purpose Flour
  • 1 cup Tonic Water

For the gin syrup:

  • 1 cup Sugar
  • 3/4 cup Water
  • 1 handful Juniper Berries
  • 1/4 cup Gin You can adjust this quantity to taste.

Instructions

For the cake:

  1. Preheat oven to 325F/160C and grease and flour a 10 cup Bundt pan.

  2. Cream butter and sugar until light and fluffy. About 5 minutes.

  3. Add eggs one at a time mixing well between each egg.

  4. Add lime juice and zest and mix well.

  5. Add flour one cup at a time mixing between each cup.

  6. Add tonic water and mix well scraping down the sides of the bowl as you mix.

  7. Pour batter into prepared tube pan and bake for 1 hour to 1 hour and 10 minutes until cake is not jiggly and a toothpick or cake tester comes out clean.

  8. Remove cake form oven and allow to cool for 5 minutes and then invert pan and allow cake to cool completely on a wire rack.

For the gin syrup:

  1. Combine sugar, water, and juniper berries in a small saucepan and bring to a simmer over medium heat.

  2. Lower heat to low and simmer for 6 minutes.

  3. Remove from heat and allow to cool completely.

  4. Mix gin into cool syrup.

To serve:

  1. Cut a slice of cake and put it on your favorite plate and drizzle a ton of tasty gin syrup over your slice and enjoy!