Now that the holiday season is gone, and my tummy has fully recovered from the season of overindulgence, what I really want is more cookies.
Ok, maybe not, but reader Bernadette has a hankering for these Italian Anise Cookies from the McCall’s Cookie Collection. She wrote:
I was searching for this recipe book forever. My grandma now 90 gave me a copy when I was 10 yrs old. Thru all the years the page with mine and her faves has fallen loose and was lost. I was gonna order a whole nother book but it would not reach me in time to make them for Christmas. I came across your page wondering if you would send me just a snap of the Italian anise cookies recipe in the McCall cookie collection in the refrigerated cookies section.
Aww, that’s a sweet story, isn’t it? I can see why the recipe would fall out – it’s on the very last page of the little pamphlet-like cookbook – page 64.
If you’re looking to replace your copy of this collection, you might get lucky and find a copy at a local thrift store or at an estate sale. I think I picked my copy up at a thrift store.
There are also copies of McCall’s Cookie Collection on
And pssst… for the My Great Recipes lovers – you can get definitely find the collection on
Anyway, I’m sorry this didn’t get to you in time for the holidays, Bernadette. But I sure wouldn’t blame you for whipping up a batch in the middle of January, just because!
Italian Anise Cookies
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground anise
- 1/3 cup shortening softened
- 3 eggs
- 1 1/2 cups confectioner’s sugar sifted
- 1 1/2-2 tablespoons milk
- drops red, yellow, or green food coloring
Sift flour, sugar, baking powder, salt, and anise into medium bowl.
Cut in shortening with pastry blender, until mixture resembles coarse cornmeal.
Add eggs; mix with fork, until dough holds together and becomes smooth. Then mix with hands until well combined.
Form dough into ball. Wrap in waxed paper or foil. Refrigerate overnight.
Next day, preheat oven to 375. Lightly grease cookie sheets.
Make glaze in small bowl by combining confectioner’s sugar, milk, and food coloring to make a smooth mixture. Set aside.
Divide dough into two parts; refrigerate until ready to roll out.
On lightly floured surface, roll out each part of dough 1/4-inch thick.
With assorted 2 1/2-inch cookie cutters, cut out cookies. Reroll trimmings and cut.
Using spatula, place cookies 2 inches apart on prepared cookie sheets.
Bake 8-10 minutes or until lightly browned. Remove to wire rack; cook slightly.
Brush tops of warm cookies with glaze and cool completely.