Anise Drops

Anise Drops

17 Reviews 1 Pic
JBS BOX
Recipe by  JBS BOX

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

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Ingredients

Adjust Servings

Original recipe yields 2 -3 dozen

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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.

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Reviews (17)

Rate This Recipe
AZAlyssa
38

AZAlyssa

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
29

Frederick

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

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).

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Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

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Mary Mazzie's Anise Cookies

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