My German grandmother used to make these every Christmas. She said using small eggs was a must.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.

  • Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts

54 calories; 0.5 g total fat; 16 mg cholesterol; 13 mg sodium. 11 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2007
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 long I just mix the two then let them sit until the sugar is dissolved (which is the whole point anyway). Yummy always! I like mine a bit on the chewy side. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/02/2009
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 frosting-like crust on top. You can't make these cookies in rainy or humid weather. Read More
(41)
21 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/29/2007
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 long I just mix the two then let them sit until the sugar is dissolved (which is the whole point anyway). Yummy always! I like mine a bit on the chewy side. Read More
(39)
Rating: 3 stars
12/02/2009
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 frosting-like crust on top. You can't make these cookies in rainy or humid weather. Read More
(41)
Rating: 5 stars
12/29/2007
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 long I just mix the two then let them sit until the sugar is dissolved (which is the whole point anyway). Yummy always! I like mine a bit on the chewy side. Read More
(39)
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Rating: 5 stars
01/25/2003
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). Read More
(28)
Rating: 5 stars
12/24/2006
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 must be very stiff to keep it from drooping to flat cookies. How can we change the recipe to make this happen? Read More
(19)
Rating: 3 stars
12/24/2002
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 beautiful golden brown bottom. The upper side was nearly white the flavor delicate but lacked something to make them memorable and equivalant to the rest of my Holiday cookie tray. I'd say this is a good everyday cookie for those who like the flavor of anise but find the Italian cookies too pungent with the anise oil used (which I prefer). A good cookie to be served with strong coffee. Read More
(14)
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Rating: 4 stars
12/13/2007
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. instead of 1 Tbs. The flavor was very mild which I like. Read More
(12)
Rating: 4 stars
05/31/2005
Interesting texture. Initially sweet then fades to anise. Might be good with a light sugar glaze too. Will make again. Addicting. Read More
(10)
Rating: 4 stars
12/16/2007
taste is great but got very hard very quickly. Read More
(7)
Rating: 4 stars
02/16/2006
These had an intriguing texture and taste. Unfortunately after about 3 days their texture started to get a little strange. Very good if they are eaten fresh. I used a large egg with no ill effects and substituted about 1/2tsp ground star anise. Read More
(7)