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
Ingredients
Cookie Dough
- 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
Glaze
- 1 1/2 cups confectioner’s sugar sifted
- 1 1/2-2 tablespoons milk
- drops red, yellow, or green food coloring
Instructions
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Sift flour, sugar, baking powder, salt, and anise into medium bowl.
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Cut in shortening with pastry blender, until mixture resembles coarse cornmeal.
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Add eggs; mix with fork, until dough holds together and becomes smooth. Then mix with hands until well combined.
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Form dough into ball. Wrap in waxed paper or foil. Refrigerate overnight.
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Next day, preheat oven to 375. Lightly grease cookie sheets.
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Make glaze in small bowl by combining confectioner’s sugar, milk, and food coloring to make a smooth mixture. Set aside.
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Divide dough into two parts; refrigerate until ready to roll out.
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On lightly floured surface, roll out each part of dough 1/4-inch thick.
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With assorted 2 1/2-inch cookie cutters, cut out cookies. Reroll trimmings and cut.
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Using spatula, place cookies 2 inches apart on prepared cookie sheets.
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Bake 8-10 minutes or until lightly browned. Remove to wire rack; cook slightly.
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Brush tops of warm cookies with glaze and cool completely.
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