Introduction
Easter is quickly approaching, and what better way to celebrate than with some delicious Italian anise Easter cookies! These cookies are a traditional Italian dessert that has been passed down for generations. They are typically made during Easter and other special occasions. The aroma of anise and lemon emanating from the kitchen is sure to get everyone excited for Easter. These cookies are easy to make and perfect for sharing with family and friends.
Recipe 1: Italian Anise Easter Cookies with Icing
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 tablespoon anise extract
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon anise extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and sugar until smooth.
- Add in the eggs, anise extract, and lemon zest, and mix until well combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually mix in the flour mixture to the butter mixture until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- While the cookies are baking, mix together the powdered sugar, milk, and anise extract to create the icing.
- Once the cookies have cooled, drizzle the icing over them, and let it set for 10-15 minutes.
- Serve and enjoy!
Nutritional Information
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 35mg
- Total Carbohydrate: 21g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 10-12 minutes
- Total Time: 40 minutes
Equipment
- Large mixing bowl
- Small mixing bowl
- Baking sheet
- Parchment paper
Serving Suggestions
These cookies are perfect for sharing with family and friends during Easter. They can be served with a cup of coffee or tea.
Variations
If you’re not a fan of anise, you can substitute it with almond extract or vanilla extract. You can also add some sprinkles to the icing to make the cookies more festive.
Substitutions
If you don’t have unsalted butter, you can use salted butter, but omit the salt in the recipe. You can also use vegetable oil instead of butter.
Storage
These cookies can be stored in an airtight container at room temperature for up to 1 week.
Tips
Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Don’t overmix the dough, or the cookies will be tough.
Notes
These cookies can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours.
Frequently Asked Questions
Can I use other extracts instead of anise extract?
Yes, you can use almond extract or vanilla extract.
Can I freeze these cookies?
Yes, these cookies can be frozen for up to 3 months.
Recipe 2: Italian Anise Easter Cookies without Icing
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 tablespoon anise extract
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl, cream together the butter and sugar until smooth.
- Add in the eggs, anise extract, and lemon zest, and mix until well combined.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually mix in the flour mixture to the butter mixture until a dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
- Serving Size: 1 cookie
- Calories: 95
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 35mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 10-12 minutes
- Total Time: 40 minutes
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These cookies are perfect for sharing with family and friends during Easter. They can be served with a glass of cold milk.
Variations
If you’re not a fan of anise, you can substitute it with almond extract or vanilla extract. You can also add some chopped nuts or dried fruit to the dough.
Substitutions
If you don’t have unsalted butter, you can use salted butter, but omit the salt in the recipe. You can also use vegetable oil instead of butter.
Storage
These cookies can be stored in an airtight container at room temperature for up to 1 week.
Tips
Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Don’t overmix the dough, or the cookies will be tough.
Notes
These cookies can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours.
Frequently Asked Questions
Can I use other extracts instead of anise extract?
Yes, you can use almond extract or vanilla extract.
Can I freeze these cookies?
Yes, these cookies can be frozen for up to 3 months.
Conclusion
In conclusion, Italian anise Easter cookies are a must-try dessert during Easter. They are easy to make and perfect for sharing with family and friends. Whether you prefer them with or without icing, these cookies are sure to impress. Don’t forget to experiment with different flavors and add-ins to make them your own. Happy Easter!