Anise Cookies

anice biscotti

Anise Cookies are one of my all-time favorite cookies. I love them with a strong anise flavor! They remind me of my Grandma. In fact, I found the recipe in one of her old cookbooks, The Jewel Cookbook. It’s a foundational refrigerator or ice-box cookie that you can add any flavoring to. I frosted these with a simple powdered-sugar glaze with anise extract in it. Simple and satisfying with a cup of coffee or some creamy hot cocoa.

Prep time: 15 minutes plus chill time
Makes approximately 2 dozen depending on the diameter of your roll.


  • 3/4 cup shortening
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon anise extract
  • 1/2 teaspoon ground anise (if you want a lighter anise flavor, omit this)
  • 2 cups flour

Combine dry ingredients and set aside.

Cream shortening and eggs.

Add eggs and extract; continue creaming.

Add dry ingredients to creamed mixture gradually, stirring to combine between each add.

Roll dough into 1 or 2 logs 2 1/2″ in diameter.

Wrap in plastic wrap and chill for at least 1 hour or overnight.

When dough is firm, cut 1/4″ thick slices and place on an ungreased cookie sheet.

Bake at 375 degrees for 10-15 minutes until done. Slightly underbake for a chewy cookie.

Cool completely on wire rack.

To frost:
Combine 1 cup powdered sugar with 1-2 tablespoons of milk (if too thick add more milk; if too thin add more powdered sugar).

Stir in a 1/2 teaspoon anise extract (omit if you don’t want anise flavored glaze or replace with vanilla extract).

Using a knife, spread glaze on top of each cooled cookie. Let stand until hardened.

Store anise cookies in an airtight container so they remain somewhat chewy.

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