Wellness Weekly

By Sandy Considine

The Italians really know how to bake with anise. From this spice, they’ve created pizzelle, biscotti and these wonderful anise cookies (called anisette in Italian). Each cookie is soft, pillowy and full of that quintessential licorice flavor from the anise.

Being married to a man who had an Italian mother and grandparents, the world of Italian cookies I learned quickly. My family’s cookies were different, they were sugar, oatmeal and chocolate chip raisin filled and molasses. Italian cookies were certainly different to me and very interesting.

As Christmas approaches the memory of these cookies comes center stage and I wanted to share some of these recipes with you.

Anise Cookies
Ingredients
3/4 cup of butter, softened
1/2 cup of sugar
3 large eggs, room temperature
2 teaspoons anise extract
1 teaspoon vanilla extract
2 cups of all-purpose flour
1 cup almond flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup whole milk

FROSTING:
2 cups of confectioner’s sugar
3 to 4 tablespoons whole milk
1/2 teaspoon anise extract, optional
3 tablespoons sprinkles (optional)

Instructions:
Preheat the oven to 350°. In a large bowl, cream butter and sugar until pale in color, 4-5 minutes. Beat in eggs, one at a time until fluffy, 1-2 minutes. Add extracts; mix to combine. In a small bowl, whisk together flours, baking powder and salt. Add dry ingredients to the bowl with the wet ingredients, alternating with milk, beating on medium-low speed until just combined.

Drop dough by tablespoonfuls onto parchment-lined baking sheets, 1-in apart. Bake 8-10 minutes or until just set (not browned).

Remove to a wire rack; cool completely.

In a small bowl, whisk together confectioners’ sugar, milk and anise extract, if using. Dip the top of each cookie into the frosting, line on wire racks.

Top with sprinkles; let frosting dry.

Butter: Butter gives these cookies a wonderful rich flavor. Use one of the best butter brands for the best results.
Sugar: Sugar sweetens the anise cookie recipe and helps keep the cookies moist as they bake in the oven.
Eggs: Eggs provide additional richness and influence the structure of the cookies.
Extracts: A duo of vanilla and anise extracts flavors the cookies with smooth vanilla flavor and subtle licorice.
Flour: For Italian anise cookies, you’ll use two types of flour: all-purpose flour and almond flour. The latter gives the cookies some nuttiness.
Baking powder: Baking powder acts as a leavener to give these cookies a pillowy rise.
Salt: Even cookies need a pinch of salt to deepen and enhance the flavors.
Milk: Milk adds moisture to bring the dough together. It also contributes extra fat to keep the cookies soft and tender.
Frosting: A simple homemade frosting made with confectioners’ sugar, milk and additional anise extract (if desired) is the perfect finishing touch for these little licorice-flavored delights.
Sprinkles: If you wish, add a few colorful sprinkles to these cookies before the icing sets. Choose red and green for a festive holiday touch.

Molasses Cookies
Ingredients
1 cup of organic sugar
¾ cup of butter, softened
¼ cup of molasses, not black strap
1 egg
2 ¼ cup unbleached all-purpose flour
2 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp cloves (optional)
¼ tsp nutmeg
Sugar for coating optional

Instructions
Preheat the oven to 375°.
In a large mixing bowl, beat sugar, butter and molasses together.
Beat in egg until light and fluffy.

Mix in flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg together until well combined.
Cover dough and refrigerate for about an hour. This makes handling the dough much easier.

Roll dough into 1 – 1 ½ in balls.

Roll each ball in sugar to coat.

Place on an ungreased cookie sheet, 2 inches apart.

Bake for 10-12 minutes.

Remove from the oven and let sit for 1 minute before removing cookies and place them on a wire rack to cool.

Makes about 3 dozen cookies.

I get less cookies, because I make them bigger.

Spicy Oatmeal Raisin
Ingredients
½ cup butter, softened
½ cup butter flavored shortening
1 cup packed light brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
3 cups rolled oats
1 cup of raisins

Instructions:
Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in an airtight container. Make sure you get some, because they don’t last long!

Have a wonderful and safe holiday this year. I will be back in 2026 to give you healthy, fun and tasty recipes and nutritional information for you to make better informed choices on the food you eat. But for now, it’s Christmas time and cookies are a part of this celebration. Enjoy!!!

Please feel free to email on what you what to know about for a future article at
sandra.considine@yahoo.com