Blogging expands one’s horizons. It is not exciting to say, I never had anise, and I doubt it makes a difference, one way or the other. OK, I never had anise. When, I came across this recipe, I remembered, I had bought anise extract, not too long ago.
When, I purchased it, I questioned myself as to the reason and I got back, “just in case.” That is the way I think. As a result, I usually have what I need, in the house.
I remember, one day shopping, I met a friend bemoaning the fact that she has an onion, in the house and didn’t need it. I always have onions, in the house, and I usually need at least one. My friend was kind enough to implore that I pick up her onion, if I can use it. I didn’t understand at all. There may be many people like that but I lean to the opposite and can’t understand it.
It may have started in my first home. We had a huge garden and I froze many of the crops. We had to buy a second freezer for cooked food, baked goods and miscellaneous items. Two large freezers in a small house on a decent plot of land may be incongruous. I became greedy about feeding the freezer. Both were usually almost full.
Now, it is my pantry that is full. No large garden to fill the freezer with, the one freezer. It is more likely to be baked goods, these days.
Back to the anise. Finding the recipe excused my buying the anise extract. I did not have aniseed but the extract gave it a distinct taste and I don’t think, I would have liked it, if it had been stronger.
Anise Sugar Cookies – adapted from Taste of Home
- 1 cup margarine, softened
- 1-1/2 cups sugar
- 2 eggs
- 1/4 to 1/2 teaspoon anise extract
- 3 cups all-purpose flour
1 to 1-1/2 teaspoons aniseed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- coarse sugar, optional
- In a large bowl, cream margarine and sugar until light and fluffy. Beat in eggs and extract. Combine the flour,
aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well.
- Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar. I used the 1 teaspoon cookie scoop and then shaped them.
- Bake at 375° for 6-7 minutes or until set. Cool on wire racks. If desired, frost cookies and sprinkle with coarse sugar. Yield: 9 dozen.I dipped them in green sugar crystalsThis is linked to Full Plate Thursdays Crazy for Crust Mrs Fox’s Sweets SweetTemtations Sweet Treats Thursday Holiday Food Blog Hop