Anise overnight cookie. Drop cookie onto greased cookie sheet and bake the next day. These are traditional in our family. Delicious with coffee! Anise oil can be found in drugstores or at a candy supplier.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
13 hrs 20 mins
total:
13 hrs 45 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.

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  • Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.

Nutrition Facts

32 calories; protein 0.7g 1% DV; carbohydrates 6.6g 2% DV; fat 0.3g 1% DV; cholesterol 10.6mg 4% DV; sodium 25.5mg 1% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2010
We have made this recipe for as long as I have been alive. One thing though. Use Anise seed instead of extracts or oils. This makes the flavor more intense. And for those who like to experiment. You can substitute the Anise with Vanilla beans...Or Almond Extract. WOW.... Read More
(31)

Most helpful critical review

Rating: 3 stars
12/23/2006
This recipe is okay but once the cookies are baked and cooled after they hit air they turn solid as a rock. Read More
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2010
We have made this recipe for as long as I have been alive. One thing though. Use Anise seed instead of extracts or oils. This makes the flavor more intense. And for those who like to experiment. You can substitute the Anise with Vanilla beans...Or Almond Extract. WOW.... Read More
(31)
Rating: 5 stars
12/08/2006
This is a fabulous recipe. I have been making these for years. Very simple to make. I use a pastry tube to put them on the cookie sheet. It's faster and not as messy. The drying overnight allows for the cookie to develop a crust on top so it crisps when baking. Looks kind of like a stubby mushroom after it is baked. Texture will harden as the day goes by. Reminds me of a German Springerle cookie. Read More
(25)
Rating: 5 stars
01/04/2007
Great recipe! I've tried it with lemon extract also instead of the anise but the anise is the traditional (and most popular here.) When I make them I always line the cookie sheets with aluminum foil but it's important to put the shiny side down so that the cookie sits on the dull side. Otherwise the shiny aluminum will reflect too much heat and burn the cookies. If you do this you don't need to grease your sheets and the cookies will easily peel off the foil once they're cool. Thanks for sharing a great old recipe. Read More
(22)
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Rating: 5 stars
12/08/2006
These are also calll Dresden drops or anislaibschen. My recipe tells you to let them dry out for 12-18 hours at room temperature until hard crusts form on top. When you bake them the tops should be very light colored and they should puff up so they have a second layer on the bottom. We always refer to the as "double top" cookies. They store in an airtight container for a long time so you can make them ahead at Christmas time. Read More
(19)
Rating: 4 stars
08/07/2005
This recipe is excellent. The texture of the cookies if very light and airy (presumably from all the beating). I used more anise extract 1 tsp and was pleased with the results. Read More
(13)
Rating: 4 stars
01/05/2008
I am trying to find a recipe for anise cookies that were like the ones my Grandma made for my Dad. My Grandma called them "rocks" I guess cause they were hard as rocks. My Dad likes them dunked in coffee. He said these were close but remembers them w/some kind of glaze. I thought these were good but will have to alter this one a bit or continue my search. But these were good. Read More
(11)
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Rating: 4 stars
12/21/2009
I have a similar family recipe. Some years the cookies don't harden overnight and when baked come out more like a sponge. Still tasty but just not the same. any suggestions? maggie k. Read More
(7)
Rating: 5 stars
01/25/2007
These were really good like peppernuts without all the work. Read More
(6)
Rating: 3 stars
12/23/2006
This recipe is okay but once the cookies are baked and cooled after they hit air they turn solid as a rock. Read More
(6)
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