German Anise Cookies Recipe
I got to try out this German Anise Cookies at my friend's place. My GOD, It was simply mind blowing! A lip-smacking Dessert, this German Anise Cookies completes your spread. This mesmerizing German Anise Cookies is one of the best contribution from the German people to my kitchen. Just try this yummy recipe. I am sure you will love it!
Ingredients
2 eggs
1 1/2 cups dark brown sugar (packed)
1/4 teaspoon salt
1/2 teaspoon baking soda dissolved in 1 tablespoon hot water
2 cups plus 2 tablespoons sifted all-purpose flour
1 tablespoon whole anise seeds
Granulated sugar
Directions
Beat the eggs until very light, using an electric mixer set at a medium speed.
Gradually add the sugar (any soft lumps will blend in); then continue beating for 15 minutes.
Stir in the salt and dissolved baking soda.
Add the flour and anise seeds; fold in until well blended.
With lightly greased hands, form the soft mixture into small balls the size of hickory nuts (slightly less than 3/4 inch in diameter).
As the balls are made, place them in a pie plate which contains a layer of sugar; then turn the balls to coat evenly.
Arrange the coated balls 1 1/2 inches apart on a greased cookie sheet to allow for spreading.
Bake at 375° for 8 to 10 minutes. (They will puff up during baking, then flatten and crackle when done. They will be soft when taken from the oven, but quickly firm up.)
Gradually add the sugar (any soft lumps will blend in); then continue beating for 15 minutes.
Stir in the salt and dissolved baking soda.
Add the flour and anise seeds; fold in until well blended.
With lightly greased hands, form the soft mixture into small balls the size of hickory nuts (slightly less than 3/4 inch in diameter).
As the balls are made, place them in a pie plate which contains a layer of sugar; then turn the balls to coat evenly.
Arrange the coated balls 1 1/2 inches apart on a greased cookie sheet to allow for spreading.
Bake at 375° for 8 to 10 minutes. (They will puff up during baking, then flatten and crackle when done. They will be soft when taken from the oven, but quickly firm up.)
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