These have strangely subtle licorice overtones. Use seeds in Anise Cookies, the oil as flavoring in sponge cake.
To release the full flavor crush seeds.
Pimpinella anisum grows to 3 feet. Transplant into light soil when seedlings are young due to the long taproot.
Anise Drop Cookies
(About 96 1-inch cookies)
These professional-looking self-glazing cookies with the charming puffed tops are best made in cool weather. They do not turn out well if the humidity is over 50%.
Beat until light: 3 eggs
Gradually add: 1 Cup sifted sugar
Beat at least 3 to 5 minutes on medium speed, longer if beating by hand, then add:
1/2 teaspoon vanilla
Sift before measuring: 2 Cups all-purpose flour
Resift with: 1 teaspoon double-acting baking powder
Add: 1-1/2 Tablespoons crushed anise seed
Add flour ingredients to egg mixture and beat another 5 minutes. Drop 1/2 teaspoon at a time, well apart, on a cookie sheet lined with foil. The dough should flatten to a 1-inch round but should not spread more. If it does, add a little more flour. Let the drops dry at room temperature 18 hours. Bake the cakes in a preheated 325 degree oven until they begin to color, about 12 minutes. When done, they will have a puffed meringuelike top on a soft cookie base.
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