Type what you have

Ingredients

• ✓ anise extract
• shortening
• margarine
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• wine
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ anise extract
• shortening
• sugar
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.

By Louise

Ingredients

• ✓ anise extract
• shortening
• brown sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the anise extract. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Mix until just blended. Over-mixing will result in tough cookies.
3. 3 On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies at least one inch apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven for about 12 to 15 minutes or until firm. Cookie will not turn a golden brown. If they do, they're over-done. Turn out onto rack to cool. Wait until cool if frosting.

By Nancy

Ingredients

• ✓ anise extract
• egg
• white sugar
• cake flour
• baking powder

Instructions

1. 1 In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
2. 2 Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
3. 3 Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
4. 4 Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.

By dlynn

Ingredients

• ✓ anise extract
• egg
• confectioners sugar
• all-purpose flour
• baking powder

Instructions

1. 1 In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
2. 2 Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

By Shirley

Ingredients

• ✓ anise extract
• sugar
• vegetable oil
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets or line with parchment paper.
3. 3 Beat sugar, oil, eggs, and anise extract together in a medium bowl until well-blended. Combine flour and baking powder in a separate bowl; stir into egg mixture to form a heavy dough.
4. 4 Divide dough into two equal pieces. Form each piece into a log the length of a cookie sheet. Place one log on each of the prepared sheets; and press dough down to 1/2-inch thickness.
5. 5 Bake in the preheated oven until golden brown, 25 to 30 minutes. Transfer logs to wire racks; let sit until cool enough to handle, about 15 minutes.
6. 6 Slice each log crosswise into about eighteen 1/2-inch-thick slices. Place slices cut-sides up back on the cookie sheets.
7. 7 Bake until lightly toasted and golden brown, 6 to 10 minutes per side.
8. 8 Serve and enjoy!

By JANDEE

Ingredients

• ✓ anise extract
• white sugar
• butter
• egg
• all-purpose flour
• baking powder
• salt
• brandy
• vanilla extract
• almond
• anise seed

Instructions

1. 1 Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
2. 2 In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
3. 3 Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
4. 4 Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
5. 5 Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
6. 6 Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

By Laria Tabul

Ingredients

• ✓ anise extract
• egg
• white sugar
• margarine
• all-purpose flour
• baking powder

Instructions

1. 1 Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted butter and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky.
2. 2 Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.

By Betty

Ingredients

• ✓ anise extract
• margarine
• egg
• sugar
• baking powder
• all-purpose flour

Instructions

1. 1 Mix ingredients in order given. Should be the consistency of a drop cookie.
2. 2 Heat Pizzelle Iron. Drop about 1 heaping teaspoon on hot iron, wait approx. 40 seconds.

By Ed mr1

Ingredients

• ✓ anise extract
• butter
• white sugar
• sweetened condensed milk
• corn syrup
• salt
• black paste food coloring

Instructions

1. 1 Line a 9x9-inch dish with buttered foil.
2. 2 In a large saucepan over medium heat, melt butter. Stir in sugar, milk, corn syrup, and salt. Bring to a boil, stirring frequently. Continue to heat, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in anise and food coloring. Pour into prepared pan. Let cool completely, several hours.
3. 3 To cut, turn out of pan and peel away foil. Cut with a buttered knife. Wrap pieces in waxed paper or candy wrappers.

By Paula

Ingredients

• ✓ anise extract
• egg
• white sugar
• butter
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat pizzelle iron according to manufacturer's instructions.
2. 2 Beat sugar and eggs together in a bowl using an electric mixer. Add butter, anise extract, and vanilla extract; beat until blended. Add flour and baking powder gradually; beat until smooth batter forms.
3. 3 Drop a spoonful of batter onto the preheated iron. Bake until golden, about 45 seconds. Carefully remove pizzelle and cool on a cooling rack.

By Jennifer S

Ingredients

• ✓ anise extract
• egg
• white sugar
• butter
• all-purpose flour
• vanilla extract
• cooking spray
• powdered sugar

Instructions

1. 1 Preheat a pizzelle iron according to manufacturer's instructions.
2. 2 Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined.
3. 3 Spray the inside of iron lightly with cooking spray.
4. 4 Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds.
5. 5 Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

By Elaine K

Ingredients

• ✓ anise extract
• egg
• white sugar
• vanilla extract
• butter
• all-purpose flour
• baking powder
• anise seed

Instructions

1. 1 Preheat the pizzelle iron.
2. 2 In a medium bowl, mix together the eggs and sugar. Slowly add melted butter, vanilla, and anise extract, while mixing. Stir in the flour, baking powder, and anise seeds. If a thicker cookie is preferred, add 1/2 cup more flour.
3. 3 Drop cookies by rounded tablespoons onto the center of the grid. Close the iron and cook until steaming stops. This could take 30 to 90 seconds, depending on the iron used.

By DIANE HARP

Ingredients

• ✓ anise extract
• flax meal
• water
• all-purpose flour
• baking powder
• anise seed
• almond butter
• brown sugar
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
3. 3 Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
4. 4 Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

By Fioa

Ingredients

• ✓ anise extract
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking powder, baking soda, and salt together in a bowl; set aside. Grease 2 baking sheets.
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy. Beat in one egg until completely incorporated, then another. Beat in last egg along with the anise extract. Mix in flour until just incorporated. Divide dough into two 12-inch long logs, 1/2-inch thick; place on prepared baking sheets.
3. 3 Bake in the preheated oven until golden and firm to the touch, 20 to 25 minutes. Remove from the oven, and allow to cool, 5 minutes.
4. 4 Cut into 3/4-inch thick slices using a serrated knife, and place cut-side-down onto the baking sheets.
5. 5 Bake 5 to 10 minutes until the bottoms turn golden brown. Turn cookies over, and continue baking until golden brown on the other side, 5 to 10 minutes more. Cool completely on a wire rack before serving.

By Linda

Ingredients

• ✓ anise extract
• ✓ anise extract
• all-purpose flour
• sugar
• baking powder
• vegetable oil
• milk
• egg
• confectioners' sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
2. 2 Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
3. 3 Bake in the preheated oven until edges are golden, about 8 minutes.
4. 4 Meanwhile, make the icing: Mix confectioners' sugar, hot water, and 1 teaspoon anise extract together until smooth. Spoon or drizzle over warm cookies and allow to cool completely.

By Heather

Ingredients

• ✓ anise extract
• egg
• white sugar
• vanilla flavoring
• lime zest
• lemon zest
• ricotta cheese
• semisweet chocolate chip
• flour
• graham cracker crust

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. 3 Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

By Keri

Ingredients

• ✓ anise extract
• butter
• sugar
• egg
• all-purpose flour
• baking powder
• salt
• milk
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat in egg and anise extract until combined.
3. 3 Sift flour, baking powder, and salt together into a bowl. Stir into butter mixture until well incorporated. If you are using a stand mixer, mix dough another minute to add lightness. The dough will be soft, but will hand roll easily.
4. 4 Pinch off pieces of dough slightly smaller than a walnut; roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies one inch apart on a baking sheet. Cookies will not spread very much.
5. 5 Bake in the preheated oven until bottom and sides of cookies are lightly toasted, 17 to 20 minutes. Transfer cookies to wire racks to cool. Store in an airtight container at room temperature.

By DianeF

Ingredients

• ✓ anise extract
• egg noodle
• butter
• white sugar
• milk
• heavy cream
• vanilla extract
• egg
• ricotta cheese

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

By Connie Malagrino

Ingredients

• ✓ anise extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• baking powder
• almond

Instructions

1. 1 Preheat oven to 350 degrees F ( 165 degrees C ).
2. 2 In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
3. 3 Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

By Bernie

Ingredients

• ✓ anise extract
• ✓ anise extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• milk
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar for dough together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl; stir into butter mixture until blended.
3. 3 Take a ping pong-sized ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
4. 4 Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
5. 5 Mix milk into confectioners' sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
6. 6 Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.

By AliciaVR6

Ingredients

• ✓ anise extract
• butter
• sugar
• lemon extract
• egg
• all-purpose flour
• baking powder
• salt
• powdered sugar
• milk
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
5. 5 Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

By michspad

Ingredients

• ✓ anise extract
• butter
• white sugar
• vanilla extract
• egg
• baking powder
• all-purpose flour
• anise seed
• walnut
• egg yolk

Instructions

1. 1 Preheat oven to 375 degrees F ( 190 degrees C ).
2. 2 In a large bowl, cream together butter and sugar Gradually add the vanilla and eggs while mixing. Sift together the flour and baking powder; stir into the egg mixture. For plain biscotti, do not add anything else (see Cook's Note). Stir in the anise extract and anise seed. Add walnuts if desired.
3. 3 Wet or grease your hands and shape dough out into 4 logs as long as your baking sheet will allow. Pat each one to about 3/4 inch in height, and 3 inches wide. Brush with beaten egg yolks.
4. 4 Bake in the preheated oven for 15 minutes, until golden brown. Slice logs at an angle, cutting pieces into 1/2 to 3/4-inch wide cookies. Place slices back onto the cookie sheet, standing upright, if possible; leave a gap between the slices. Return to the oven and bake until cookies are dry and lightly toasted, about 10 minutes more.

By Michele Flannery

Ingredients

• ✓ anise extract
• ✓ anise extract
• all-purpose flour
• baking powder
• salt
• shortening
• sugar
• egg
• vanilla extract
• milk
• confectioners' sugar
• milk
• sprinkle

Instructions

1. 1 Combine flour, baking powder, and salt in a large bowl.
2. 2 Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
5. 5 Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
6. 6 Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.

By LANAIAH

Ingredients

• ✓ anise extract
• shortening
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• orange juice
• milk
• lemon extract
• date
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Ingredients

• ✓ anise extract
• confectioners' sugar
• salt
• black pepper
• ginger
• nutmeg
• clove
• baking soda
• cardamom
• cinnamon
• brown sugar
• white sugar
• all-purpose flour
• egg
• margarine
• shortening
• honey
• molasses

Instructions

1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
2. 2 Remove from heat and cool to room temperature; beat in eggs.
3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Ingredients

• ✓ anise extract
• egg
• milk
• orange juice
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
2. 2 To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

By Karen Gallinetti

Ingredients

• ✓ anise extract
• clove
• crystallized ginger
• white sugar
• peppermint extract
• vanilla extract
• yellow food coloring
• vodka

Instructions

1. 1 Place the cloves and ginger in a small jar and add enough vodka to cover. Seal and soak for 3 days. NO MORE! Strain the liquid, discarding the solids.
2. 2 Measure the sugar into a gallon container. Add the peppermint, vanilla and anise extracts as well as the food coloring. Pour in the vodka, the strained vodka and yellow food coloring. Cover tightly and shake until the sugar dissolves. Age for one week MINIMUM.

By Plain ole Bob

Ingredients

• ✓ anise extract
• all-purpose flour
• white sugar
• salt
• yeast
• milk
• butter
• egg
• egg
• colored candy decorating dragees

Instructions

1. 1 Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
2. 2 Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
3. 3 On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
4. 4 Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

By LadyAnna123

Ingredients

• ✓ anise extract
• milk
• vegetable oil
• salt
• orange extract
• egg
• white sugar
• orange zest
• all-purpose flour
• active dry yeast
• egg
• water
• food coloring
• anisette liqueur

Instructions

1. 1 Combine milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
2. 2 Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
3. 3 Meanwhile, bring a medium pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer, add 4 whole eggs, and simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
4. 4 Punch risen dough down and turn onto a floured surface. Divide into 3 equal pieces. Roll each piece to form a 12-inch-long rope, about 1 1/2 inches thick. Braid pieces together, pinching the ends. Loop into a circle, pinch the ends to close, and place on a parchment paper-lined baking sheet. Remove eggs from the bowl of ice water, dry, and arrange evenly atop the braid. Push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Whisk together remaining room temperature egg, 2 tablespoons water, and anise extract in a small bowl until well combined. Brush braid with egg wash, avoiding boiled eggs; otherwise, while baking, they will have cooked wash on them and won't dye nicely.
7. 7 Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
8. 8 Paint eggs on bread with liquid food dye. Be careful not to drip dye onto bread. Let dry for about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

By Sandi