Italian Anise Cookies
There is a funny story behind these Anise Cookies.
My mother loved to exchange recipes with all her friends. And this delicious recipe comes from my childhood friend, Patricia.
Well, her family was Irish through and through. In addition, she was born on Saint Patrick’s Day. Hence her name was Patty.
But, seriously Patty’s family named the cookie Cvite. When I googled this name, it is a Croatian cookie with similar ingredients. Cvite means flower and the shape of the cookie is a stem with a leaf and a flower.
Furthermore, my friend Patty’s family said the cookie recipe is from Slovenia.
Now, I’m totally confused.
Are you still with me?
Next, my Italian friend, Frank is perplexed about this cookie, since the cookie resembles a biscotti in shape and baking.
Can you see my dilemma in what to name this cookie?
One thing is true, it is similar to Anise cookies, so I settled on this name.
I love how one small cookie has such a mysterious past. Well, whatever the story is surrounding this cookie, you’ll love this recipe. I’m certain you have never had anything like it. Judging by my story, it is a unique cookie. And if you love a cookie with many distinct flavors you’ll love these Anise cookies.
When I was a kid, my mom would bake a ton during the holidays. Sometimes she would get all of us involved in decorating the sugar cookies. Now, imagine four boys and a little girl. Yes, I was the youngest and the only girl. Of course, we always made it a competition. I think once we separated out the little round sprinkles by colors and placed them perfectly on our cookies. We all were a little obsessive compulsive and still are!
Anise Cookies
Ingredients
1/2 cup oil
3/4 cups sugar
2 eggs
2 cups flour
dash of salt
1 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon anise extract
1/8 teaspoon orange extract
1/8 teaspoon lemon extract
1/4 teaspoon rum
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the eggs, sugar, vegetable oil, orange
extract, anise extract, vanilla extract, baking powder, and salt. Whisk to blend.
3. Add the flour and stir until dough forms. Turn out onto a heavily floured surface and knead until smooth (about twenty turns), adding more flour if it is too sticky to work.
4. Divide the dough in half. Since the mixture is sticky, you have to move fast.
5. Continue to work on a floured surface, form each half into a log 2 inches in diameter. Carefully, transfer the logs to an ungreased baking sheet, spacing them well apart.
6. Bake until golden brown and firm to the touch, about 30 minutes. Turn oven down to 275 degrees F.
7. Use a serrated knife cut on the diagonal into 1/2 inch slices. Return the slices cut-side down to the baking sheet. Bake until brown, about 20 minutes.
8. Immediately coat each cookie with powdered sugar.
If you want to print out the recipe, I have it located on its own page. I have other cookie recipes you may like to try, Cranberry Almond Biscotti, Amy’s Almond cookies, and Gluten Free Peanut Butter Chocolate Chip cookies.
I would encourage you to hop on over to my friend’s blogs listed below. I’m happy to that we are all sharing our yummy cookie recipes today.
Cheers,
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Toni says
Isn’t it funny how sometimes we never really know where a recipe started? It’s similar where my husband comes from. In upstate NY they eat a hot dog with sauce called a Michigan. No one really knows how or why they care called that, but there are several theories 🙂
I love these cookies, whatever name they have or wherever they come from. With a hot cup of coffee or hot chocolate, I can’t wait to try them!
happyhappynester says
Hi Toni,
Isn’t that so funny how names of things come about?!!! This cookie is super confusing and I would love to know where it originated. And then I tweaked it a bit too! Thanks for your cool story and also, your visit!
Denise says
These look so delicious and your pictures are so beautiful I just wanted to jump through the screen and take a bit. Thanks for sharing your recipe and fun story too.
happyhappynester says
Ah, Denise you’re so sweet! I can’t wait to try your cookies as well! Thanks for your sweet comment and visit to my blog!
Sarah says
These look delish!
happyhappynester says
Thanks, Sarah!
Sam @ Raggedy Bits says
These look so yummy! Such an awesome too and your pictures are just beautiful!!!
happyhappynester says
Thanks, Sam! We need to have some tea/coffee and cookies! One of these days we will meet up!
Summer says
Oh my gosh these are absolutely lovely, prettiest picture I’ve ever seen! And so delicious… I can’t wait to make these!!!
happyhappynester says
Summer! Thanks so much for you visit! You’re the sweetest! I need to still find your covered pretzels. I keep buying a bag of pretzels and the kids keep eating them!
Coco in the Kitchen says
I realize these are biscotti meant for dipping into your tea or coffee, but
my first thought when I saw the pics was wedding cookies (aka snowballs).
Those delightfully buttery, crisp shortbread cookies dusted in powdered sugar.
Therefore, I must bake a big batch of your cookies and see for myself if my eyes
were fooling me. You know, for scientific reasons. 😉
happyhappynester says
Ah, let me know what you think! I did cut the eggs down and instead of butter I went with cooking oil. I do like the changes! I hope you like them, my sweet friend!
Kim says
Can’t wait to try these!
happyhappynester says
Kim,
Thanks! I can’t wait to try your cookies as well! I do need to buy a cookie press this holiday! Thanks for the visit and comment!
Ida says
My grandmother use to make “Tea cookies” but they were not cookie size, they were more the size of a moon pie, but so delicious!! Your biscotti Cookies look delicious and I’m definitely trying them over the holidays!! Thanks for sharing????
happyhappynester says
Hi Ida,
Wow, what a great family story! I love that you shared it with me! Do you still make the tea cookies? I did have to augment these cookies since the original had quite of few eggs. They actually turned out better. Enjoy the holidays and let me know if you like them!