These old fashioned yet very tasty cookies are so perfect on a cold winter’s day; they are not too sweet and the anise-orange flavors combination goes great with warm drinks.
The dough is easy to prepare and can be either rolled and cut, or shaped in a variety of ways, as shown here, or in any other way you prefer.
The cookies can keep, in an airtight container, for about 2 weeks, and they make a great holiday gift. So don’t hesitate to prepare the seemingly large batch, as they will disappear quickly…
Makes: 35 cut square/diamond shapes + 22 hand shaped
Prep time: 15 minutes
Chilling time: 15 minutes
Baking time: flat cut: 15 minutes; hand shaped: 20-25 minutes
Ingredients:
1 stick (115 grams) butter, soft
½ cup sugar (and up to 1 cup)
3 XL eggs
¼ cup fresh orange juice
1 tsp orange zest
1 heaped tsp anise seeds
2 ½ cups flour
1 tsp baking powder
Dash salt
1. Mix the butter and sugar in a mixer bowl fitted with the mixing hook, on medium-high speed. Add the eggs and mix for 1-2 minutes, scraping the sides once or twice. Add the orange juice and zest and mix again.
2. Add the anise seeds, the flour, baking powder and salt and mix on medium-low speed, scraping the sides a few times. Don’t over mix.
3. Transfer to a work space and divide the dough into 4 equal parts. Place in the fridge for 15 minutes. Work with one part of dough at a time, and keep the rest in the fridge until ready to use.
4. Preheat the oven to 350F (175C). Line 2 cookie sheets with baking paper.
5. For the hand shaped cookies: take a piece of dough about the size of a ping-pong ball. Roll it and form shapes according to your liking. Bake for 20-25 minutes, depending on the size of the cookies. The cookies will only brown lightly on top, so gently lift one and check the bottom side. Transfer to a cookie rack and cool to room temperature.
6. For the cut cookies: on a lightly floured work space, roll the dough to a ¼ inch (0.6cm) thickness. Cut into shapes with a sharp knife, or with cookie cutters. Place in the pan and prick with a fork. Bake for 15 minutes. The cookies will only brown lightly on top, so gently lift one and check the bottom side. Transfer to a cookie rack and cool to room temperature.
Sounds like a great combination, and not too sweet? Sort of like a shortbread cookie, only with more body?
Virtual hugs,
Judie
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The cookies have a different texture than shortbread, because of the eggs and baking powder.
I use half the amount of sugar, and find it sweet enough, but for those with a sweeter tooth, the amount of sugar can be doubled.
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Just finishing up lunch – wish we had a couple of those to top it off.
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Sorry….. 😦
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We made do with Trader Joe’s chocolate and roasted filberts. ;->
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Not too bad! 🙂
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Reblogged this on Chef Ceaser.
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I must try them. Do you have a translated version for me?
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I think Google Translate can work here but if not, I’ll write it and send you.
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These cookies are exactly what you need when you go back home after work- nice, simple and tasty, great with cup of tea- lovely recipe 🙂
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Thank you Marta. Yes, they are indeed that type of old fashioned comforting cookies that are so nice to have around. 🙂
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Oh I have no doubts it’s nice to have them around- that would be my problem you know 😀
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Oh, I know! 🙂 That’s why it’s so great they are also perfect for giving as a small and tasty gift… 😀
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These look delectable !!😃👍
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Thank you! 🙂
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I love the flavor of anise in cookies 🙂
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Same here – it’s so special and goes so well with coffee or tea. 🙂
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I enjoy a cookie like this with a cup of tea in the afternoon…they sound perfect.
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Thank you Karen. They are really prefect for that. 🙂
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almost like sweet rolls! Looks like you had fun with the shapes 🙂 Perfect for dunking.
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Thank you Liz. You’re right, they are perfect for dunking!
The shaping was part of a cooking class I gave – it was fun indeed. 🙂
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There’s a reason basic cookies like these remain popular year after year… they’re delicious! Love your combination of anise and orange – perfect for the winter months! The oblong shaped ones are perfect for a morning dunk. 🙂
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You’re so right Nancy – they are “oldies but goodies”… and they are perfect for dunking. 🙂
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I can just imagine the taste and the aroma. They look lovely and I love the addition of orange juice and anise!
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Thank you Liz, I’m glad you liked the idea. 🙂
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Koulourakia we say for these cookies. Is this a Greek recipe? I make these for my farmers market and they are so tasty and we make koulourakia for Greek Easter every year too. Good job. 🙂
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We use the Ladino (Judeo-Spanish) term “Biscochos” for these cookies. They are from my maternal grandmother’s side. She came from Izmir and I know there was a big Greek influence on the food there, especially with the Jewish community.
They are a favorite of mine. 🙂
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Oh very interesting. Funny you mentioned biscohos because a gentlemen came by my booth the other day at the market and asked if I make those cookies. Lol
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How nice! It’s a small world after all! 🙂
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Yes it definitely is. 🙂
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Try a tablespoon of ouzo in them next time, I guarantee you will like it. I also drizzle honey over mine for a nice sweet touch.
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Sounds great! In this recipe there was no mention of it. Maybe because once Izmir became Turkish they used less alcohol – who knows…
But I have another recipe of hers for another type of cookies that calls for 1 cup(!) of Raki, which is similar to Ouzo. I haven’t tried it yet but intend to.
We too drizzle honey on many cookies, but I love this dry version, as I prefer less sweet cookies. They also work better this way for dunking in hot beverage. 🙂
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Yes I know some Turkish recipes are similar to Greeks. 🙂 I love raki and I’m sure that would work with these cookies. 🙂
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Reblogged this on Smorgasbord – Variety is the spice of life and commented:
I was looking for recipes for a Christmas Tea we are having with a few friends and found these on Tasty Eats along with some other lovely recipes… mmm bang goes the festive resolutions…..
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Thank you for reblogging my recipe. I’m hope you’ll enjoy the results. 🙂
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Orange and anise. What better marriage. Yum.
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Thank you! 🙂
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YOU are welcome. ❤
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oh gosh.
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😀
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Anise and orange.sounds like a winning combination:))
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Thank you Sangeeta!
I love this combination, in cookies and in cakes. 🙂
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