Italian Anise Cookies (Angelonies)
Italian Anise Cookies
Springerle
Springerle


The first one is the closest I could find to Kathy's
"Zuccarines" word.
Hope this is helpful
dusty

Anise cookies for "Kathy Johnson"
>

Italian Anise Cookies (Angelonies)

1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
4 eggs, beaten
1 tsp. anise extract
1 tsp. lemon extract
1 tsp. vanilla extract
4 cup flour
2 tsp. baking powder
1/2 tsp. baking soda

Frosting:
2 cup confectioners' sugar
2-3 tbsp. milk
1 tsp. any of extracts
Nonpareils

Melt shortening and butter and cool. Mix eggs,
sugar, anise, lemon and vanilla. Blend in melted
shortening. Add flour, baking powder and baking soda.
Mix well until it forms a soft dough. Dough will be
easier to work with when cool. Place spoonful on
cookie sheet. Bake at 350 degrees for 15-20 minutes.

Mix confectioners' sugar, milk and extract to form
desired consistency and drizzle on warm cookies.
Sprinkle with nonpareils while still warm.

We make these Italian cookies at Easter and
Christmas time!

from http://www.cooks.com



Italian Anise Cookies

1/2 lb. soft butter
1/2 cup sugar
2 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
2 tsp. anise flavoring
1/2 tsp. salt
2 cup sour cream
4 1/2 - 5 cup flour

Cream butter and sugar well with egg beater. Add
eggs and beat 30 seconds. Add baking powder, baking
soda, vanilla, anise flavoring and salt. Alternate
sour cream with flour. Mix well. Heat oven to 375
degrees. Spoon dough with teaspoon on greased cookie
sheet. Bake 10 to 12 minutes until golden brown. Icing
can vary with anise flavor. powdered sugar, milk or
water.

Italian Anise Cookies

3 cup flour
3 tsp. baking powder
1/4 tsp. salt
1 cup butter
3/4 cup sugar
1-3 eggs
1 tsp. each anise and lemon flavoring

Cream butter and sugar. Add dry ingredients. Add
one egg at a time until dough can be formed into a
ball. Form dough into small balls. Place on ungreased
cookie sheet. Bake at 350 degrees for 15 minutes.
Frost when cool with a mixture of confectioners' sugar
and milk. Sprinkle with colored nonpareils.

from http://www.cooks.com
Not Italian, but German I think



Springerle

1/2 tsp baker's ammonia
2 tbsp milk
6 each eggs, at room temperature
1 1/2 lb confectioners' sugar
1 (about 6 cups)
1/2 cup unsalted butter, softened
1/2 tsp anise oil
1/2 tsp salt
2 lb cake flour, sifted
1 (about 8 cups)

Preparation time: 40 minutes Standing time: 1 hour
plus overnight
Cooking time: 10 to 12 minutes Aging time: 1 week or
more

Mash baker's ammonia with a rolling pin if it is not powdered.
Dissolve it in the milk in a small bowl and let stand 1 hour before
using. Beat eggs in large bowl of electric mixer until
thick and lemon-colored, about 5 minutes. Gradually beat in
confectioners' sugar until creamy and smooth. Add butter and beat again
until creamy. Add anise oil, dissolved baker's ammonia and salt; beat to
mix. Gradually beat in enough flour to make a stiff dough.
Cut off pieces of dough and work in more flour on a floured work
surface until dough is stiff enough to roll out and hold the design
of the springerle rolling pin or mold. Roll out on a lightly floured
board with a floured rolling pin to 1/4-inch thickness. Press design
on dough with a floured springerle rolling pin or mold. Cut cookies
apart using a floured knife. Leave on work surface covered with a
clean kitchen towel overnight. The next day, heat oven to 325 degrees.
Bake
cookies on greased baking sheets, until barely golden on the bottom, 10
to 12 minutes. Cool on wire racks. Store in tightly covered tins and
allow to mellow at least 1 week before serving.

Note: This recipe also can be made using 1 1/2
teaspoons baking powder (in place of the milk and the baker's ammonia)
and anise extract instead of anise oil. However, the cookies
will not be as delicately textured and the anise flavor not quite as
rich. If using baking powder, add it with the salt to the batter.




Springerle

4 eggs (if small use 5)
1 pound of confectioner's sugar (Aprx. 4 1/2 Cups sifted)
1/4 tsp. annis oil flavoring
1 tsp. baking powder
4 1/2 cups (before sifting) CAKE flour

Beat eggs until light (about 15 minutes). Stir in sugar and beat until
well combined. Add the cake flour which has been sifted with the baking
powder a little bit at a time and mix well. Chill one hour. Roll out on a
floured board with regular pin. or Roll with Springerle pin to make
designs. Arrange cookies on cookie sheets that have been greased. (I use
waxed paper on big trays.) Leave exposed to air for 12 hours. Bake on
greased cookie sheets at 350 degrees for 7 - 15 min. depending on the
thickness.

Notes:
These cookies are white; when they are baking and
just barely begin to turn a tiny bit brown -- take 'em
out now! When cool, store in covered containers for 2
to 3 weeks. This is supposed to soften them up, but
they are still "dunkers". Great with coffee or
chocolate milk!



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