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Nutrition Facts
Serving Size 1 dozen 506g Recipe makes 2 dozen)
Calories 1739
Calories from Fat 515		(29%)
Amount Per Serving		%DV
	Total Fat 57.2g	88%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 17.1g
	Polyunsaturated Fat 25.0g
	Trans Fat 0.1g
Cholesterol 634mg		211%
Sodium 835mg		34%
Potassium 374mg		10%
Total Carbohydrate 272.3g		90%
	Dietary Fiber 4.2g	16%
	Sugars 151.7g
Protein 35.0g		70%
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Mary Mazzie's Anise Cookies

Recipe #346147 | 15 min | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Serb Girl
Dec 30, 2008

These will remind you of those store bought cookies we all love by Stella D'Oro. Slightly crisp on the outside but soft in the middle. I found this recipe on another site (oops! don't tell!)

2 dozen (change servings and units)

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
6 eggs
1 1/2 cups white sugar
6 tablespoons vegetable oil
1 teaspoon anise extract

Directions

1
Preheat oven to 375.
2
In a medium bowl, stir together the flour and baking powder; set aside. In a large mixing bowl, beat eggs until they are light and fluffy. Gradually add sugar and beat for about 3 minutes. Stir in the oil and anise extract. Fold in the dry ingredients and blend well. Spread the mixture into a 9x13 inch pan and bake for 15 to 20 minutes in the oven.
3
When the pan cools slightly, cut the cookie down the middle, lengthwise. Cut each half into 1/2 inch slices. Place slices onto a cookie sheet and return to the oven long enough to brown on each side, like toast. Watch so you don't burn them! :).
4
Store in a tightly covered container.

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Featured Reviews for This Recipe

From: Charmed

On Mar 20, 2009

I wanted to add something to this review, so the new comments are at the end: Absolutely wonderful! And the closest I have found to the original Stella d'oro anisette sponge and toasts I used to get not only in flavor but in texture. They have the added benefit of being very easy to make, since there are no logs to form, and since they are soft when first removed from the oven, they won't crumble when you slice them. In fact, they come out so nicely sliced and even, they looked wonderful on my cookie tray for the holidays and made a very nice little gift when wrapped in festive holiday bags. I have also halved the recipe and made them in a 9" pan, adjusting for baking time. And they can be toasted a second time as long or as little as you prefer, so you can get the softer sponge texture rather than hard biscotti or toast texture easily. Excellent recipe, and one I highly recommend. I wanted to add this to my original review .... I had put these cookies on my Christmas Tray along with about 9 or 10 other kinds. A friend who I had given a platter to told me someome in her family is having a fund-raiser dinner to help with some high medical bills. I offered to donate some type of dessert or perhaps items they could package up and sell. She thanked me and then asked if I could make these anise cookies. She said everyone absolutely loved them and they were gone in an instant. They really stood out, it seems. Nice testimonial! Thank you for the recipe!

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