Post by Glen Carman aka Delmonico on Jul 11, 2019 0:34:43 GMT -6
Anise Cookies
To those who don't know, anise is a seed of the anise plant, part of the parsley family, a relative of carrot and dill. Even though the taste is similar to licorice, it is not the same, licorice flavor is from the root of the licorice plant, which is a legume, a relative of the pea and bean. So don't be calling' these licorice cookies because they ain't.
This one has also been in our family for many years and I would say it dates to at least before the Civil War by many years cause it uses ¼ teaspoon cream of tartar and ½ teaspoon baking' soda (salertus). One can just use 1 teaspoon baking powder for the same results or just self rising flour.
Most anise cookies are a hard cookie, this one is unusual and is not.
Anise Snaps
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt
¼ cup butter
¾ cup white sugar
1 beaten egg
1 tablespoon anise seed
Mix together dry ingredients, Cream butter and sugar. Add dry mixture and anise seed. Mix well until blended. Chill for at least 2 hours. Heat oven to 350. (Medium Hot) Roll dough 1/4 inch thick and cut into desired shapes. Bake 12-15 minutes on ungreased baking sheet.
This next one id of German origin and is the more typical hard anise cookie.
Springerle
2 eggs
1 cup white sugar
2 1/4 cups flour
1 tablespoon anise seed
Beat egg and sugar for 5 minutes, mix in enough flour to make a stiff workable dough. Cover and chill for 2 hours
Roll out 1/8 inch thick, cut and sprinkle with anise seed, let dry 10 hours and bake in a 325 degree (medium hot) oven on ungreased baking sheet, 1/2 inch apart for 12-15 minutes.
To those who don't know, anise is a seed of the anise plant, part of the parsley family, a relative of carrot and dill. Even though the taste is similar to licorice, it is not the same, licorice flavor is from the root of the licorice plant, which is a legume, a relative of the pea and bean. So don't be calling' these licorice cookies because they ain't.
This one has also been in our family for many years and I would say it dates to at least before the Civil War by many years cause it uses ¼ teaspoon cream of tartar and ½ teaspoon baking' soda (salertus). One can just use 1 teaspoon baking powder for the same results or just self rising flour.
Most anise cookies are a hard cookie, this one is unusual and is not.
Anise Snaps
1 ½ cups flour
½ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt
¼ cup butter
¾ cup white sugar
1 beaten egg
1 tablespoon anise seed
Mix together dry ingredients, Cream butter and sugar. Add dry mixture and anise seed. Mix well until blended. Chill for at least 2 hours. Heat oven to 350. (Medium Hot) Roll dough 1/4 inch thick and cut into desired shapes. Bake 12-15 minutes on ungreased baking sheet.
This next one id of German origin and is the more typical hard anise cookie.
Springerle
2 eggs
1 cup white sugar
2 1/4 cups flour
1 tablespoon anise seed
Beat egg and sugar for 5 minutes, mix in enough flour to make a stiff workable dough. Cover and chill for 2 hours
Roll out 1/8 inch thick, cut and sprinkle with anise seed, let dry 10 hours and bake in a 325 degree (medium hot) oven on ungreased baking sheet, 1/2 inch apart for 12-15 minutes.
