Anise Cookies #12WksXmasTreats

Anise Cookies | Bakewell Junction

Anise Cookies | Bakewell Junction

It’s time for the seventh week of 12 Weeks of Christmas Treats blog hop.  It’s hosted by Brenda Thompson from  The blog hop goes live every Wednesday until Christmas.  If you’d like to join us, please fill out the form on Brenda’s blog.

I’m always looking for recipes that remind me of childhood favorites and homemade versions of commercially made ones.  This Anise Cookie fits the bill for both and reminds me of the Stella D’oro Anisette Sponge cookies we had all the time as kids.  My Dad used to work for the company when I was in grade school and we had all different types of their cookies in the house all the time.

This Anise Cookie recipe is easy and you can add powdered sugar if you like but I think they are lovely as is, possibly with coffee or tea.  My husband and his friend gave their hearty approval.  Although the cookie has the shape of biscotti, they are a sponge cookie.  I know you would love them too.

Anise Cookies

Yield:  24 cookies                  Cook Time:  20 minutes

  • 3/4 cup sugar
  • 3/4 cup oil (I used olive oil)
  • 3 large eggs
  • 2 1/2 teaspoons anise extract or 2 1/2 tablespoons Anisette Liquor
  • 2 cups flour
  • 1 1/4 teaspoons baking powder


Step 1:  Line two cookie sheets with parchment paper.  In a medium bowl, mix together flour and baking powder and set aside.

Step 2:  With an electric mixer, beat together oil and sugar.  Beat in each egg individually.  Beat in the anise extract.  Mix in the flour in two additions until just combined.  Cover bowl with plastic wrap and let batter relax in a warm place for 25 minutes.

Step 3:  Transfer half the batter to one cookie sheet and form using a silicone spatula into an oblong log about 6 inches wide and 14 inches long.  The dough will be about 1/4 to 1/2 inch thick.  Bake in a preheated 350 degree oven for 15 to 20 minutes.  The edges will begin to become lightly browned.  Let cool in the pan for 15 minutes before slicing with a serrated knife.

Step 4:  Repeat step 3 for the remaining batter.  Serve when cool and dust with powdered sugar if desired.

Storing:  Store cookies in a sealed plastic container.

Recipe minimally adapted from My Italian Grandmother.

12 Weeks of Christmas Treats Blog Hop | Hosted by

12 Weeks of Christmas Treats Blog Hop

Week 7, November 6, 2013

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