Search thousands of recipes reviewed by home cooks like you.

Anise Drops

Anise Drops

JBS BOX

JBS BOX

My German grandmother used to make these every Christmas. She said using small eggs was a must.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 54 kcal
  • 3%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
  3. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AZAlyssa
38

AZAlyssa

12/29/2007

I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that long, I just mix the two, then let them sit until the sugar is dissolved (which is the whole point, anyway). Yummy, always! I like mine a bit on the chewy side.

Frederick
30

Frederick

12/2/2009

You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper frosting-like crust on top. You can't make these cookies in rainy or humid weather.

HMSLYDIA
25

HMSLYDIA

1/25/2003

I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages).

Similar recipes

ADVERTISEMENT