Anise Cookies/or lemon cookies
  • Get a jar of jimmies. The hard ones (tiny balls)
  • 3 Cups of Flour (sifted)
  • 3 tsp. of Baking Powder
  • 3 eggs (beaten in a small bowl)
  • 1 stick of melted butter
  • 1 cup of granulated sugar
  • 1/3 cup of whole milk
  • 2 tsp. of Anise extract and 1 tsp. of Vanilla extract
  1. 3 Cups of Flour (sifted)
  2. 3 tsp. of Baking Powder
  3. (put these two in a bowl by themselves)
  4. 3 eggs (beaten in a small bowl)
  5. In another bowl put:
  6. 1 stick of melted butter
  7. 1 cup of granulated sugar and cream these two together. (mix them LOL)
  8. In another small bowl put:
  9. 1/3 cup of whole milk
  10. 2 tsp. of Anise extract and 1 tsp. of Vanilla extract
  12. Ok, now in the large bowl that has your flour and baking powder, put all your other ingredients in with it.
  13. Take a fork and mix the batter. NOT A SPOON
  14. You want the air to stay in the batter.
  15. Heat oven to 375 and get out 2 baking sheets or more if you have them. (Non stick) I spray a little Pam spray on mine and wipe excess with a paper towl. Do not grease pan with butter.
  16. After batter is mixed with fork, get a teaspoon and fill your teaspoon (Heaping) with batter. DO NOT SQUASH ON SPOON. Remember, you want air in the batter. After you put it on spoon, take your finger (with other hand) and slide batter on tray. Once on tray just gently mold the bottom of batter that is sitting on the tray so that it is round. Top should look messey (not even), because when it cookes, it will even out itself.
  17. Place each spoon of batter at least 2 inches apart. When tray is full, place in oven 12 to 15 min. Everyone's oven is different. When 12 min. comes around, I pull out tray and lift one cookie. If it is nice and golden brown on bottom, I take the tray out and put in another tray.
  18. Now, I get a really big piece of foil and lay it across my dining room table and place all my cookies that are done on it.
  19. Ok, now all your cookies are baked. The next step is to make the frosting.
  20. Frosting For Cookies:
  21. 1 bag of confectionary sugar
  22. Your Anise extract or Lemon (what ever you like)
  23. If you make the anise cookie, use anise extract
  24. If you make the lemon cookie, use the lemon extract.
  25. A large cup of whole milk
  26. Empty your whole bag of sugar in a bowl
  27. Slowly, and I mean slowly, drizzle milk into the sugar, stiring very fast with a spoon until it becomes thick enough to hold on to the cookie when you dunk it in. Or you can use a brush and brush on cookie tops.
  28. Add your extract. Start off with a tsp. and finger tast it. If you want it stronger, add a few drops at a time until your desired taste.
  29. As soon as you frost your cookie, that is when you sprinkle your jimmies.
  30. Hint. I dunk the cookie in the batter and turn the cookie from left to right and place it back on foil to dry. Be sure you do not get the batter on bottom part of cookie
  31. Let dry for a couple of yours before you stack them on a dish.
  32. Any questions send me a message, I will be happy to answer you.
This recipie was given to me a long time ago by an Italian woman named Rita She was friends of my dad. I used to look forward going over her house to smell them in the oven and of course eat them. She had no children, and I was the first young person to ever ask her for the recipie. Rita has passed on a long time ago, but I keep her cookie recipie alive and have shared it with lots and I mean lots of people. Hope you all enjoy! This is a cookie that involves alot of work but it is worth it.