Anise Cookies II

Vegetarian
Dairy Free
Anise Cookies II
45 min.
60
39kcal

Suggestions


Indulge in the delightful world of Anise Cookies II, a charming dessert that perfectly balances flavor and texture. These cookies are not only vegetarian and dairy-free, making them suitable for a variety of dietary preferences, but they also boast a unique taste that will transport your taste buds to a cozy, aromatic kitchen. With a preparation time of just 45 minutes, you can whip up a batch of 60 cookies, making them ideal for gatherings, parties, or simply to enjoy with your afternoon tea.

The star ingredient, ground anise seed, infuses these cookies with a warm, licorice-like flavor that is both comforting and intriguing. The light and airy texture, achieved by whipping the egg whites to perfection, creates a delightful contrast to the sweetness of the confectioners' sugar. As you mix the ingredients, the anticipation builds, and the lumpy dough hints at the deliciousness to come.

After a night of drying, these cookies are baked to a light golden brown, ensuring that the tops remain almost white, creating a visually appealing treat. Once cooled, they can be stored for weeks, allowing the flavors to mellow and the texture to soften, making them a perfect make-ahead dessert. Whether you’re sharing them with friends or savoring them solo, Anise Cookies II are sure to become a beloved addition to your dessert repertoire.

Ingredients

  • tablespoon aniseed 
  • cups powdered sugar 
  •  eggs separated
  • 2.5 cups flour all-purpose
  • pinch salt 
  • teaspoon vanilla extract 
  • tablespoon water cold

Equipment

  • bowl
  • baking paper
  • oven
  • whisk

Directions

  1. Beat egg whites with water until stiff.
  2. In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk.
  3. Mix will look lumpy.
  4. Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet.
  5. Let cookies sit out overnight at room temperature to dry.
  6. The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
  7. Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

Nutrition Facts

Calories39kcal
Protein9.49%
Fat7.98%
Carbs82.53%

Properties

Glycemic Index
1.33
Glycemic Load
2.88
Inflammation Score
-1
Nutrition Score
1.0260869511606%

Nutrients percent of daily need

Calories:39.24kcal
1.96%
Fat:0.35g
0.53%
Saturated Fat:0.1g
0.63%
Carbohydrates:8.05g
2.68%
Net Carbohydrates:7.89g
2.87%
Sugar:3.95g
4.38%
Cholesterol:10.91mg
3.64%
Sodium:5.03mg
0.22%
Alcohol:0.02g
100%
Alcohol %:0.23%
100%
Protein:0.93g
1.85%
Selenium:2.7µg
3.85%
Vitamin B1:0.04mg
2.83%
Folate:10.92µg
2.73%
Vitamin B2:0.04mg
2.37%
Manganese:0.04mg
1.95%
Iron:0.33mg
1.85%
Vitamin B3:0.31mg
1.57%
Phosphorus:11.88mg
1.19%
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