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Anise Drops

From Martha Stewart’s Cookies
Makes about 3 dozen

1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon coarse salt
3 large eggs
1 ¼ cups sugar
1 teaspoon anise extract

1. Preheat oven to 350F. Line two baking sheets with parchment paper; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
2. With an electric mixer fitted with the whisk attachment, beat eggs on medium speed until fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. (Mixture should look pale and fluffy by this point.) Mix in anise extract. Reduce speed to low and gradually beat in flour mixture. Transfer batter to a pastry bag fitted with a ½-inch plain tip. Pipe 1 ¾-inch rounds onto prepared baking sheets, spacing 1 inch apart. (I piped the batter into swirls measuring 1 ¾-inches across.)
3. Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks using a spatula; let cool completely. 

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