Old Italian recipe.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.

  • Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.

  • To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.

Nutrition Facts

265.1 calories; 3.8 g protein; 39.5 g carbohydrates; 21.2 mg cholesterol; 92.5 mg sodium. Full Nutrition

Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2006
This is my Italian grandmother's recipe, to a T (except for the baking power typo, of course - 3 teaspoons works perfectly :) We call them "Sciamellis" in my family. The key with these cookies is that YOU SHOULD NOT BROWN THEM. If they turn golden on top, they're overdone. When you just start to see a teeny bit of golden color at the base of the cookies, get them out of the oven! Almond, anise, vanilla, lemon...all varieties taste great. Read More
(250)

Most helpful critical review

Rating: 3 stars
12/28/2003
I did put in the 6 table spoons of baking soda and boy did they have a bad aftertaste. The recipe should be good if baking soda is adjusted. Maybe Heather can double check and rewrite the recipe if need be. Soon. I just wasted 1 1/2 hours of baking time and pitched all the cookies......kpl Read More
(34)
170 Ratings
  • 5 star values: 113
  • 4 star values: 38
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
11/22/2006
This is my Italian grandmother's recipe, to a T (except for the baking power typo, of course - 3 teaspoons works perfectly :) We call them "Sciamellis" in my family. The key with these cookies is that YOU SHOULD NOT BROWN THEM. If they turn golden on top, they're overdone. When you just start to see a teeny bit of golden color at the base of the cookies, get them out of the oven! Almond, anise, vanilla, lemon...all varieties taste great. Read More
(250)
Rating: 5 stars
12/21/2003
These were delicious and authentic Italian cookies with a nice strong anisette flavor. I presume the recipe had a typo regarding the 6 Tbs. of baking powder and I reduced it to 1 heaping Tbs. They were the exact consistency they should be and I cannot imagine what an additional 5 Tbs would have created! Read More
(105)
Rating: 5 stars
04/11/2006
Love this cookie. 11 minutes seems perfect for bake time. I've been using an old recipe for years and it somehow just changed over time and the cookies were just boring. This is great. Very nice texture not too cakey not too dry. Wonderful understated flavor - just great... I made up a batch for this Easter sunday and made different colors for the icing. They look like a bunch of beautiful Easter eggs. DELICIOUS... Thanks for this recipe. Also makes several dozen if you don't make them too big. Nice... I changed the baking powder amount to 1 tablespoon. Read More
(81)
Advertisement
Rating: 5 stars
04/09/2008
This recipe is very close to the one I have. The important ingredients are about the same. One recommendation I would make is not to add additional flour. I knead my dough and it is very sticky. But if you then let the batter rest with out adding flour for 15 min to hr. it will roll nicely and be less apt to become hard. Read More
(42)
Rating: 5 stars
12/22/2005
I adjusted the baking powder to 6 tsp not tablespoons like the recipe says and they were incredible!!! It must be a typo. They were so moist and cakey with just the right amount of anise flavor. The frosting dries quickly after dipping the cookies so be ready with the sprinkles if you're using them! Read More
(37)
Rating: 5 stars
12/21/2003
This is the best anisette cookie I have tasted. This cookie is also delicious when almond extract is used instead of anise extract. Read More
(36)
Advertisement
Rating: 3 stars
12/27/2003
I did put in the 6 table spoons of baking soda and boy did they have a bad aftertaste. The recipe should be good if baking soda is adjusted. Maybe Heather can double check and rewrite the recipe if need be. Soon. I just wasted 1 1/2 hours of baking time and pitched all the cookies......kpl Read More
(34)
Rating: 4 stars
01/23/2005
Very very good. I made these with lemon extract yesterday after I couldn't get to the store to get anise and WOW! They were great. Two things though--everyone else is right about the baking powder. I put in 2TB and think that I may put even less next time (hence why only 4 stars). The texture is cakelike and the taste is less sweet and is almost between a biscuit and a cookie. These were DEVOURED at my sister's bridal shower today. Also I wasn't sure that kids would like them because they're less sweet but I had to stop my nephew when I saw him hit about the dozen mark and package the rest up for him to eat later at home!! Read More
(31)
Rating: 5 stars
02/09/2011
This cookie was a rel hit with my husband and children. A very nice tasting cookie followed the directions and turned out great. Perfect amount of icing too. Read More
(25)