Bear Blog Carnival: How I make Italian anise cookies
Let’s talk about anise cookies! They are my great pride and joy of the holiday season. There is nothing I love more than sharing my cookies and getting compliments. This year someone told me “these are like real North-End {Boston} cookies.” So I will be riding the high for all of 2026. Every year I make them, share them and people tell me they remind them of an old friend or their grandmother, and it makes my heart so happy. Anise cookies bring back so many pleasant memories and nostalgia..
Anise is a type of plant that when harvested can be used to make anise extract. It is used in a variety of culture culinaries, but it was historically used for medicine as well! It tastes a lot like black licorice, and is a very complex divisive flavor. Lots of people who don’t like black licorice do like anise cookies so it is not the exact flavor. The aroma… is like a warm hug to me. It is deep and rich and warm and one sniff just brings me an intense amount of joy.
Anise cookies are very dense, and almost cake-like. You can really add any flavor extract to the cookie, but I’m a purist and only use anise. Though I know other Italian families will make lemon cookies. My dad taught me the recipe I use. I don’t know how far back it goes in my family. I think it is my great-grandmother’s recipe, but I’m not 100% sure. I can picture my dad’s recipe card in my mind's eye. It is clearly well loved, covered in oil and specks of dry dough. Hand written on a piece of white printer paper. I believe there is also a recipe for biscottis on the same page.
I have so many memories of being in the kitchen with my dad making anise cookies. When I was very little, he’d give me some dough that I could play with and use almost as play dough. I’d make snowmen, and he’d even bake them for me! As I got older I could help more with the dough, for many years we did it together. Then one year, he trusted me to do it all on my own! What a proud moment that was for me. My dad does not hand over control of something easily, especially something he takes so much pride in.
In November of 2023 I went no contact with my parents, and one of the things I was saddest about was not getting to make anise cookies. I didn’t have the recipe on hand, and of course couldn’t ask my dad for it. I thought I would get no anise cookies that year. Through the power of google photos I was able to find a photo of my dad’s recipe card!
Of note it is not hand written
Since my dad has been making these cookies for well over 30 years he did all the trial and error, and I have the most perfect recipe. I’d like to share it below. Very baking blogger of me.
Cookie
5 cups all purpose flour
½ tsp salt
2 tbsp baking powder
1 ½ cups of granulated sugar
6 x-large eggs
1 cup melted crisco
1 1 oz bottle of anise
Frosting
1 lb powdered sugar
Bottle of water
Anise extract
Preheat the oven to 350 degrees. I like to use light cookie sheets. Start melting crisco in a small pot on low heat. You should watch this carefully, you want the crisco to be JUST melted. I usually stir every few minutes. When there are small junks of crisco left, I turn off the heat and let it melt the rest of the way.
In a large bowl add all ingredients above. If you have a kitchen aid mixer, using the kneading hook and mix until the dough no longer sticks to the side of the bowl. If you do not have a kitchen aid mixer, use a fork to combine all ingredients. Then flour a clean surface and knead dough for at least 10 minutes. It should feel greasy, and not stick to your hands.
Once your dough is done, you can split it into 2-4 even pieces, and roll out into a log. Be sure to keep the dough even, and the edges rounded. You can also roll into balls and bake. I don’t know how to describe the exact size, other than it is probably greater than a tbsp. When you roll them, you want to make the tops slightly flattened so the frosting sits on it better.
Bake in the oven until the cookies look solid, and the bottoms are golden brown. Let cool overnight or at least 6-8 hours.
Once you're ready to frost, take about 1 lb of powdered sugar and dump into a bowl. Add a splash or two of anise. Can be done to taste. Then with your water bottle dump a small amount of water, and mix with a fork. It will be difficult, but combine well. Then add more water as needed. You want your frosting to be thick so it sticks to the cookie but doesn’t run. Then as the last touch add nonpareils! Then you’ve got anise cookies!
I like to leave some unfrosted and drink with coffee. The cookies get better with time, I like them a little stale to be honest! Good luck keeping them around though