CNYEats A Taste of Utica Italian Anisette Cookies

This past summer my niece was married and a cookie tray was prepared using select recipes from out book.

One of the most popular cookies was the Anise cookie.  Page 196 of the Taste of Utica book.

Delicious!

This week, we’re baking a cookie very similar called the Italian Anisette Cookie, page 154  and posted by Toni (Leone) Guzski.

“Toni, I tried your anisette cookie they were great. Thanks for posting it. – Angela.”

Makes about 2 dozen

• 2 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• pinch salt
• 1/3 cup butter or shortening
• 3 eggs
• 1 1/2 tsp anise or anisette *Anise is an oil and Anisette is typically a liquor.

Preheat oven to 350 F.

Mix all the above dry ingredients.  Cream the butter with the eggs and anise then mix into the dry flour mixture.  *Add more anise/anisette if you like.

Roll into balls about meatball size then flatten with a Maraschino cherry *or bake then frost with the icing to follow.

Bake at 350 for 10 – 15 minutes.

Frosting without cherry

• 1/2 cup confectioners sugar
• Warm water to desired thin/thickness
• anise flavoring to your taste (I added 1 tsp)
• Candied sprinkles or non pariels

Mix the above together (except for the sprinkles) until smooth and drizzle on baked, cooked cookie.  Top with candied sprinkles or non-pariels.

Such a simple yet sophisticated cookie.

Next week:  Italian Rum Cake.  I can’t wait!