Anise Drops

You left out: drop by teaspoonfulls on a greased & floured pan (or use Pam for Baking - works better). Then let dry for 8 hours (or overnight)before baking. Cookies will then develop the propper...

I make these often. I use the bulk/bagged anise seed in the Hispanic food section, rather than the overpriced little jars in the spice section. Also, rather than beat the eggs and sugar that lon...

I made my cookies much larger than teaspoon drops and they turned out wonderfully. Let them bake longer (until edges are slightly brown - like the color of antique book pages).

Great. However, my husband (and his brother and uncle) remember their grandmonther's (mother to uncle) cookies were very hard and dry and stood up like little mountains. Apparently the dough mu...

I followed the recipe exactly down to using small eggs. It produced a nice consistancy drop dough, due to having a very hot oven I shortened the cooking time to 10 minuets which produced a bea...

I liked, but a little too crispy for me so I reduced the baking time to 10 min. I also didn't care for the large pieces of anise seed so I put it through a pepper grinder and used 1/2 Tbs. inste...

Interesting texture. Initially sweet, then fades to anise. Might be good with a light sugar glaze, too. Will make again. Addicting.

This is very similar to the Aniskuchen recipe in an old German cookbook I have. It has obviously been "Anglicized," and I'm glad to see it here. The original recipe calls for leaving the cookie ...

taste is great, but got very hard very quickly.