Italian Anisette Cookies


Recipe courtesy of Louisiana Kitchen & Culture

Makes 36 to 40 cookies


Cookie dough

  • 2 large eggs
  • 1 cup confectioners' sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons anisette liquor
  • 1 tablespoon corn oil
  • 1/4 cup unsalted butter, room temperature
  • 2 2/3 cups flour


  • 1 cup confectioners' or glazing sugar
  • 4 teaspoons milk
  • 4 teaspoons light corn syrup

Italian Anisette Cookies

Italian Anisette Cookies 

Click to enlarge


Cookie dough

In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.

In another small bowl, beat together oil and room temperature butter until well combined. Stir into batter.

Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.

Cover and refrigerate dough for several hours.

Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops. Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color. Using a spatula, transfer cookies to a wire rack to cool.

To ice the cookies

In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.

Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.

Makes approximately 3 1/2 dozen cookies.

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