Anisscheiben (Self-Frosting Anise Drops) - A German Cookie

There is something magical about these little cookies. They are made from a simple batter but with a lot a waiting, they turn into these delicious cookies that have a meringue type frosting, a chewy center, and a crisp bottom. There are a few secrets to getting these to turn out perfectly, which take a little practice. I am still working to make them into perfect little circles like my Grandmother could.

Anisscheiben (Self-Frosting Anise Drops) 

Makes 3-4 dozen cookies

3 large eggs

1 cup + 2 tbsp. sugar

1 3/4 cup sifted all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. anise oil or 1 tsp. anise extract

Grease and flour 4 baking sheets. (You cannot use parchment paper.)

Eggs should measure to 3/4 a cup. Add water or another egg to make up difference.

Beat eggs in electric mixer at medium speed until thick and fluffy. They should be pale yellow in color. Add sugar gradually, beating constantly. Continue beating for 20 minutes more. Reduce speed, adding flour that has been sifted with baking powder and salt. Beat 3 minutes. Add anise and mix well. 

 When the batter has this consistency, it is done mixing. 

Drop from teaspoon on to a well-greased and floured cookie sheet.  Swirl the dough to form round cookies. (My swirling still needs work)

Let stand at room temperature for at least 8 hours; overnight is fine. Mine set close to 16 hours and turned out perfect.

Preheat oven to 325. Bake for about 10 minutes or until cookies are a creamy golden color (not brown) on the bottom. Store in tightly covered container for up to 1 week.