Recipe: Classic Anisette Cookies

Here's an old recipe for Italian Anisette Cookies. These will be a great addition to your holiday cookie tray.

By: Antonella Bonesse, ISDA Contributor


1½ sticks of unsalted butter
1¼ cups granulated sugar
6 large eggs, room temp
1/2 cup milk, room temp
5 cups unbleached all purpose flour
6 generous teaspoons baking powder
1/2 teaspoon salt
2 teaspoons anise extract 

1 tablespoon of unsalted butter
1/2 pound of confectioners sugar
6 tablespoons milk


  1. Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
    Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
  2. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
    Break off a handful of dough at a time and roll into long pencil, cut into 5- or 6-inch pieces. Shape into “S” shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
  3. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in 1/2 pound of confectioners sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies.
  4. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set. Let cool completely and store in airtight containers.

Click here to order Antonella’s Italian Classic Cookies


Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.