Anise Cookies / Angenetti


  • 1/2 cup anise seeds (finely chopped)
  • 3 2/3 cups King Arthur Unbleached, All-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 1 egg
  • 3 tablespoons molasses
  • 1/3 cup evaporated milk
  • 1 cup confectioners sugar (for glaze)


  1. Chop anise seeds finely with a small electric chopper, coffee grinder, or sharp knife. Into a bowl, sift flour and baking soda. In a mixing bowl, cream butter and sugars. Stir in egg, molasses, milk, and chopped anise seeds; beat well.
  2. Blend in flour mixture.
  3. Cover bowl and refrigerate for 1 to 2 hours. Shape dough into rolls about 1 1/2-inch in diameter. Refrigerate overnight.
  4. Preheat oven to 375°. Slice dough about 1/4-inch thick. Place on ungreased baking sheets; bake for 10 to 12 minutes at 375°
  5. Cool on rack.
  6. Drizzle tops with confectioner's sugar mixed with a few drops of water to make a glaze.
  7. Makes about 8 to 10 dozen anise cookies
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