Calling all cookie dunkers and Italian breakfast biscotti lovers! I know you are out there. This easy recipe for Soft Italian Anise Dunking Cookies di Fabiana is for all of you.
I know you are out there because I am one of them. Truth be told, I
like love to dunk my cookies… you know, the whole caffè latte e biscotti affair …is there anything better?
A couple of years ago, I had the privilege of visiting family in Italy. I was not surprised to see that it was very normal to have cookies for breakfast, whether homemade or store bought. I was however, truly blown away at the selection of commercial breakfast cookies available in grocery stores. Interestingly enough, a quick glance at the nutritional information indicated to me that they were a “healthier” choice than most of the ultra-sweetened breakfast cookies available in North America.
You may have probably guessed that I prefer to make my own cookies. Yes, there is a time commitment, but personally, there is nothing more satisfying and relaxing than baking. As an added bonus, I will often have the privilege of baking with my daughter. She always likes to get things started by combining the ingredients and this particular dough comes together in no time.
Once it is combined, it’s time to shape your cookies. This recipe for these Soft Italian Anise Dunking Cookies di Fabiana can be shaped as wide or as narrow as you like – just make sure to adjust the baking time accordingly. I will use my medium-sized scooper to portion and roll the dough into a 5 inch long rope, about 1/2 inch in diameter. I will then flatten the top before baking them.
You will notice that this is a very pale looking cookie (just like these S cookies). After ten minutes of baking, take a peek at the bottoms. When they begin to brown, your cookies are done. I will usually have one batch in the oven while I am rolling out another.
Before you know it, you have made five dozen cookies. My oh my how time flies when your are having fun!
Origins of the recipe for Soft Italian Anise Dunking Cookies di Fabiana:
Not to long ago, I bumped into a colleague of mine that I hadn’t seen in a while. Inevitably, the two of us always end up talking about food… naturally, one of my favorite topics 😉 She told me she wanted to share another one of her family’s recipes with me (If you recall, Fabiana was the one that shared her mom’s recipe for Lina’s Italian Easter Sweet Bread).
Within a week of receiving the recipe, I had already made two batches. Yes, they are that good! The second time I made them, I decided to give them a simple lemon glaze by adding a few tablespoons of freshly squeezed lemon juice and combining it with icing sugar until I got the proper spreading consistency. Needless to say the addition of sprinkles elevates these anise dunking cookies to a special occasion treat.
With or without the glaze, I have no doubt that these Soft Italian Anise Dunking Cookies di Fabiana will quickly become one of your favorites. Grazie Fabiana for a great recipe ♥
- 5 and ½ cups of all purpose flour
- 3 teaspoons baking powder
- pinch of salt
- 2 heaping tablespoons of anise seeds, lightly crushed
- zest of one lemon
- 3 eggs
- 1 and ½ cups of granulated sugar
- ½ cup vegetable oil
- 1 and ½ cups milk
- Preheat the oven to 350℉. Position rack to middle.
- Line a large baking sheet with parchment paper.
- In a medium mixing bowl, sift together flour, baking powder and salt.
- Add the anise seeds and the lemon zest to the dry ingredients. Set aside.
- In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
- Slowly add sugar. Continue to whisk until well combined and slightly thickened.
- Add the oil and the milk. Combine well.
- Switch to flat blade attachment.
- Add the sifted dry ingredients and mix until well just combined, dough will be soft.
- Scoop dough with medium sized cookie scoop and drop on a floured surface (approximately 2 tablespoon).
- Roll out each piece in a 4-5 inch log about ½ inch in diameter.
- Place about 2 inches apart on parchment-lined cookie sheet and gently press down to flatten slightly.
- Bake for 10 minutes or until bottoms are lightly browned (this is a pale cookie).
Cookies freeze wonderfully.
Thanks for dropping by,
Ciao for now!