Cookies & Bars
(or Grammy's Anisette Cookies)
My father's mother used to make something like these when I was a kid. I never
got the recipe before she died. But a friend's grandmother made these one
Christmas, and she gave me the recipe! - joe
- 8 eggs
- 3 cups sugar
- 2 teaspoons salt
- 3/4 cups shortening
- 7-8 cups flour
- 6 tablespoons of baking powder
- 2 teaspoons anise extract
- 2 teaspoons pure vanilla extract
- scant 1/2 cup milk
- 8 cups 10-x sugar
- 5 teaspoons pure vanilla extract
- 3 teaspoons anise extract
- 8 tablespoons + 4 teaspoons milk
Preheat oven to 350 degrees.
Beat sugar and shortening together until mixed well. Add eggs, one at a time,
mixing well between each one. After all eggs are added, add salt and beat on
medium for 3 minutes.
Add extracts to milk, stir, and then add milk mixture to eggs mix. Beat on
medium for 1-2 minutes, until smooth and well-mixed. Add baking powder and mix
until frothy and thickening. Transfer to very large mixing bowl. By hand, add
flour one cup at a time, kneading and mixing well. Dough will be dry but still
sticky when done.
Cookies may be shaped a number of different ways: rolled into a tube and broken,
rolled and cut, rolled into 1" balls, braided, twisted, etc. They should be
relatively flat (press down on balls after forming). Bake 10-15 minutes on
lightly greased pans. Cookie should just be starting to brown when they are
done. Do not overcook, as they harden when cooled. Wait until completely
cooled before glazing.
Mix all ingredients in large bowl. Dip cookies one at a time, place on a rack
to dry. Every 6-10 cookies, stop and decorate with colored sugar, pariels,
jimmies or whatever else you'd like. They must be decorated before the glaze
sets, though. Let dry completely.
Tips & Notes
- Makes 12 dozen 1" balls (I usually make half a recipe).
- Freezes well.
Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997. All rights reserved.
Torelli / 29 November 1997 / email@example.com