Tag Archives: cookies

Anise Tea Cookies Recipe

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Recipe for Anise Tea Cookies
Well, I’ve finished another batch of cookies. Anise tea cookies are very good with coffee or tea because they have an almost scone-like texture (good for dunking) and they are not horribly sweet, even with the icing. The anise adds an interesting taste which reminds me of my very favorite cookies – biscochitos (a traditional New Mexican Christmas cookie).

Anise Tea Cookies Recipe:

  • 4 cups flour
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3/4 cup vegetable oil
  • 1 teaspoon anise flavoring/extract
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large bowl, mix flour, baking powder, and sugar. Make a well in the center and add the oil, milk, anise flavoring, and eggs. Mix together until dough clings and takes the shape of a ball. (I use my hands to knead everything after all the wet ingredients are mixed in well.)
  3. Pinch off dough (approximately one heaping teaspoon) and roll it into a ball. Place on a parchment-lined cookie sheet one inch apart. Flatten slightly.
  4. Bake for 8-10 minutes. This will vary depending on your oven.
  5. Let cool for about five minutes and then spoon on icing.

Icing:

I like a lot of icing so I made this up 3 times.

  • 1 cup confectioners’ sugar
  • 2 tablespoons water
  • 1/4 teaspoon anise flavoring/extract

Mix all together. If the icing is too thin add more sugar. If the icing is too thick add a bit more water. Use a teaspoon and let icing drop from spoon on to cookies.

This recipe is based on the recipe for Italian Anisette Cookies.

Coconut Snowball Crisps Recipe

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Coconut Crisps
Ah success! These coconut crisps are easy to make and they taste great. I’ve provided the recipe below. You can also find it in its original format at EveryDay with Rachel Ray.

  • 3 large egg whites (see note below)
  • 1 pinch salt
  • 1 cup confectioners’ sugar
  • 2 cups sweetened shredded coconut
  • 2 cups crispy rice cereal
  • 1/4 cup cornstarch
  1. Position racks in the upper and lower thirds of the oven and preheat to 200°. Line 2 cookie sheets with parchment paper. Using an electric mixer fitted with a whisk, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle in the confectioners’ sugar and, once incorporated, beat at high speed until firm and glossy, about 5 minutes.
  2. In a medium bowl, toss together the coconut, rice cereal and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined.
  3. Drop rounded teaspoons of the mixture about 1 inch apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely.

Note: Separate eggs when they’re cold, but wait until they’re at room temperature for most volume when whipping.