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Grandma Josephine’s Italian Anise Cookies: A Cherished Christmas Tradition

As soon as Thanksgiving plates are cleared, my home transforms into a winter wonderland. By Saturday, the Christmas tree stands tall, windows sparkle with wreaths, and stockings patiently hang by the chimney. Yet, for me, the true spirit of the Christmas season doesn’t fully arrive until the aroma of my grandmother, Josephine’s, legendary Italian Anise Cookies – affectionately known as “Anise Drops” – wafts from the oven. These soft, cake-like cookies, infused with a distinct, warm, licorice-like flavor, are more than just a sweet treat; they are the very essence of holiday tradition in our family, an annual ritual that brings warmth and nostalgia to our festive celebrations.

Each bite of these traditional Italian Christmas cookies transports me back to cherished childhood Christmases, filled with laughter, family, and the comforting scent of Nanny’s kitchen. They are a signature taste of the season, and honestly, I cannot imagine the holidays without their presence on our dessert table. Their gentle, cakey texture, combined with the unique warmth of anise, creates a culinary experience that is both simple and profoundly memorable. This recipe isn’t just about baking; it’s about preserving a legacy, sharing love, and creating new memories around a time-honored classic.

The Irresistible Texture: Why Josephine’s Anise Cookies Stand Apart

If I had to pinpoint one characteristic that makes these Italian anise cookies truly exceptional, it would undoubtedly be their texture. Many anise cookies you encounter in bakeries or other recipes tend to be heavy, dense, and almost crumbly. While those might be perfectly acceptable with a strong cup of coffee, they don’t quite capture the delicate lightness I grew up with.

Josephine’s recipe yields cookies that are, by far, the softest and lightest I have ever tasted. They possess a delightful cake-like crumb that practically melts in your mouth, making them incredibly enjoyable. This airy quality is both a blessing and a curse: while it means they don’t leave you feeling overly full, it also means they have an uncanny ability to disappear from the cookie tray at an alarming rate! It’s this unique softness that makes them so addictive and a standout among other holiday treats. Achieving this perfect balance requires careful attention to the ingredients and mixing process, ensuring a tender and moist crumb every time.

Mastering the Flavor: The Allure of Anise in Baking

The star flavor in these traditional Italian cookies is anise. Anise extract, derived from the seeds of the anise plant, imparts a sweet, warm, and distinctly licorice-like essence. It’s a robust flavor that, when used correctly, can elevate a wide variety of baked goods, adding a sophisticated and aromatic touch. However, anise is also a powerful ingredient, and an overzealous hand can easily overpower a recipe, turning a delicate treat into something too intense.

My grandmother, understanding the nuances of this wonderful spice, used a generous amount of anise extract (a full tablespoon, as you’ll see in the recipe) to achieve a full-bodied, rich flavor in her cookies. This is how I experienced them growing up, and I’ve come to adore their prominently flavored profile. For those who prefer a more subtle hint of anise, the beauty of this recipe lies in its adaptability. You can easily adjust the amount of extract down to 1 1/2 or 2 teaspoons without compromising the cookie’s integrity, ensuring everyone can enjoy these holiday favorites to their personal taste. The glaze also incorporates a touch of anise, either through additional extract or anisette liqueur, creating a harmonious flavor profile from base to topping.

A Childhood Memory: Decorating with Nanny and the Joy of Nonpareils

My initial affection for these delicious anise cookies as a young child probably had little to do with the anise flavor itself, and everything to do with the “pretty” multicolored nonpareil sprinkles that adorned them. For a little girl, those vibrant sprinkles were pure magic, transforming a simple cookie into a festive work of art.

I distinctly remember the first year my grandmother, whom I affectionately called “Nanny,” invited me to help her with the glazing and decorating. As you can imagine, for a small child, there was no such thing as “too many” nonpareils on a cookie. My sprinkling technique that year was, shall we say, exceptionally heavy-handed. The resulting cookies were undeniably crunchy, to say the least, almost bordering on inedible in my small share of the batch. Yet, Nanny, with her boundless love and patience, thought they were absolutely beautiful. Looking back as an adult, I’m certain she got a wonderful kick out of my innocent enthusiasm and the sheer joy I found in those colorful little candies. That memory encapsulates the spirit of these cookies – not just about the taste, but the traditions and the love woven into every batch.

The Enduring Legacy of Nanny’s Kitchen: More Than Just Cookies

Though Nanny is no longer with us, her spirit and culinary legacy continue to shape our family’s holiday traditions. Her delicious recipes are central to our festive gatherings, serving as a comforting reminder of her presence and the warmth of her kitchen. Beyond these iconic Italian anise drops, I fondly recall her incredible Lobster Tails over Linguini and her flavorful Stuffed Calamari, both cherished dishes prepared on Christmas Eve. These recipes are more than just food; they are stories, memories, and connections that bind our family across generations, especially during the holidays.

Nanny instilled in us the importance of good food, shared moments, and the joy of homemade treats. Her dedication to cooking and baking for her family created a foundation of traditions that we proudly uphold today. Baking these anise cookies each year is a powerful way to honor her memory, to feel her close, and to pass on a piece of our heritage to the younger generation. It’s a beautiful cycle of love, memory, and deliciousness that continues to enrich our Christmases.

As this year’s holiday season begins, I extend my warmest wishes to you for merry baking and heartfelt memory-making. May your kitchen be filled with delightful aromas, and your home with joy, from my family’s tradition-rich kitchen to yours. Embrace the joy of homemade treats and the stories they tell.

Authentic Josephine’s Italian Anise Cookie Recipe

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5 from 14 votes

Josephine’s Italian Anise Cookies

by
Amanda Biddle

With a soft texture and warm, licorice-like flavor, my grandmother’s Italian anise cookies are a longstanding Christmas tradition in my family. These tender Anise Drops are perfect for holiday gatherings.

Prep Time:
30

Cook Time:
30

Total Time:
1

Yields:
54 cookies

Ingredients

For the Cookies

½ cup milk
½ cup vegetable or corn oil
1 cup granulated sugar
3 large eggs , room temperature
1-1/2 to 3 teaspoons pure anise extract *
3 cups all-purpose flour
1-1/2 tablespoons baking powder
pinch salt

For the Glaze and Decoration

1-1/2 cups confectioner’s sugar
3 tablespoons milk
pinch salt
1 tablespoon anisette liqueur OR
½ teaspoon pure anise extract
multicolored nonpareils for decorating

Instructions

Make the Cookies

In a large bowl, thoroughly whisk together milk, oil, granulated sugar, eggs, and anise extract until the mixture is smooth and well-combined. Gradually add the all-purpose flour, baking powder, and salt. Mix with a wooden spoon or spatula until the batter is smooth and no dry streaks of flour remain. Set the batter aside and allow it to rest for 10-15 minutes; this helps the flour hydrate and contributes to the tender texture.
Preheat your oven to 350 degrees F (175 degrees C). Position an oven rack in the upper-middle section of your oven. Line three baking sheets with parchment paper to prevent sticking and for easier cleanup. Using a rounded teaspoon (or a 1 1/2-teaspoon cookie scoop for consistent sizing), drop spoonfuls of cookie batter onto the prepared baking sheets, ensuring they are spaced about 1 1/2 inches apart to allow for spreading.
Bake one sheet at a time for approximately 10 minutes. The cookies are done when their centers gently bounce back when lightly pressed. It’s crucial that the cookies do not brown; they should remain pale for that signature soft texture. Remove the baking sheet from the oven and let the cookies rest on the sheet for 2-3 minutes.
While the cookies are still warm, carefully remove them from the baking sheets. This can be done by gently lifting each cookie while peeling back the parchment paper. Don’t be alarmed if a thin crumb impression of the cookies remains on the parchment; this is completely normal. Transfer the warm cookies to wire racks to cool completely to room temperature before proceeding with the glazing.**

Make the Glaze

In a medium bowl, whisk together the confectioner’s sugar, milk, salt, and your choice of anisette liqueur or pure anise extract (I typically use the liqueur for an extra layer of flavor) until the glaze is smooth and free of lumps. Once the cookies have cooled completely to room temperature, dip the tops of each cookie into the glaze. Immediately sprinkle with multicolored nonpareils for decoration. Allow the glazed cookies to stand at room temperature until the glaze has fully set and dried.

Recipe Notes

*My grandmother’s original recipe called for 3 teaspoons (which equals 1 tablespoon) of anise extract in the cookie batter. This gives these Italian anise cookies a lovely, prominent anise flavor that I adore. If you prefer a more subtle flavor, or if you are using a particularly potent artisanal brand of extract, feel free to decrease the quantity in the batter to 1-1/2 to 2 teaspoons. Adjusting to your preference is key to enjoying these holiday treats.

**To make cleanup after glazing incredibly easy, I highly recommend placing a layer of wax paper or parchment paper directly under your cooling racks. Any drips of glaze or stray sprinkles will fall onto the paper. Once you’re finished decorating, simply roll up the paper with all the mess and discard it. This simple trick saves a lot of time and effort!

Please note that the longer the cookies sit, the vibrant colors of the nonpareils might “bleed” slightly into the white glaze. This is a natural occurrence and will not affect the delicious flavor or texture of these traditional Italian Anise Cookies. These cookies are best enjoyed within a day or two of baking for optimal freshness and texture. Freezing is not recommended as it can alter their delicate consistency.

Nutrition Estimate (Per Cookie)

Nutrition information is automatically calculated and should be used only as an approximation. Variations may occur based on specific ingredients and brands used.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude or elevation cooking and baking. Adjustments may be necessary depending on your location.

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