Anisette Cookies

Growing up we had these cookies at every family dinner, every holiday, every single time there was an excuse to bake.  My Nonnie and her sister used to make these all the time, only instead of calling them Anisette cookies, they called them Biscotti.  I’ve asked around and no one seems to know why.  Another un-known is why both women pronounced the “c” as a “g”.  So these are my Nonnie’s “Bis-Gotti” cookies.  I made 1 batch and split the dough in half.  One half I flavored as listed below, but the other half I made for those people who aren’t really into anise flavoring.  Those cookies are lemon flavored: 1tsp lemon extract and 1 1 /2 Tbsp lemon zest to replace the anise seed.  Wonderful.  I’m sharing my Nonnie’s recipe because she isn’t here to do it herself.  And I’m sharing it with you as part of Farmer’s Daughter’s Cookie Swap!  Enjoy!

 

Nonnie’s Anisette Cookies
  • 1 c. Crisco
  • 1 1/2 c. Sugar
  • 2 eggs
  • 1 c. Sour Cream
  • 1 1/2 tsp. Baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. Vanilla extract
  • 3 Tbsp. Anise Seed
  • 4 c. Flour

Cream together the first 3 ingredients.  Add in the sour cream, the baking powder, soda, salt, vanilla and anise seed.  Finally, mix in the flour half a cup at a time.  You are wanting a relatively stiff batter, so if you need to, feel free to add more flour.  Drop by the Tablespoon full onto a lined cookie sheet and bake at 350 degrees for 12 minutes.  When the cookies are cooled, ice with a simple icing of powdered sugar and water (beat until the consistency you’d like).  These cookies store well for a week as long as they are sealed. 

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