Type what you have

Ingredients

• ✓ anise seed
• baking potato
• celery
• green onion
• mayonnaise
• salt
• pepper
• egg
• paprika

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil over medium heat, and cook until tender, about 8 to 10 minutes. Remove from heat, drain, and run under cold water to cool. Drain well.
2. 2 In a large bowl, mix together the potatoes, celery, onion, mayonnaise, and anise seed. Season with salt and pepper to taste. Refrigerate until cold. Garnish with sliced hard-cooked eggs, and dust with paprika, if desired.

By Domenica Ann

Ingredients

• ✓ anise seed
• all-purpose flour
• baking powder
• salt
• lard
• white sugar
• egg
• brandy
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside.
2. 2 Beat lard and 1 ½ cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough.
3. 3 Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies.
4. 4 Bake in the preheated oven until the edges are golden brown, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ anise seed
• apple
• onion
• garlic
• tomato paste
• sage
• celery seed
• marjoram
• allspice
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple, onion, garlic, tomato paste, sage, celery seed, anise seed, marjoram, allspice, salt, and pepper in a nonstick skillet over medium heat. Cook and stir until softened and fragrant, about 10 minutes. Remove from the heat and let cool for 10 minutes.
2. 2 Pulse chicken thighs in a food processor until coarsely chopped, then process until ground. Transfer to a bowl and fold in apple mixture until well combined.
3. 3 Scoop 1/4 cup of the chicken mixture with a large melon baller and form into a patty. Repeat with remaining chicken mixture to make 11 more patties.
4. 4 Preheat a large nonstick skillet over medium heat. Add four patties and cook until browned and no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate. Wipe out the skillet and repeat to cook the remaining patties.

By Scott Simmons

Ingredients

• ✓ anise seed
• lime
• green onion
• garlic
• cilantro
• vegetable oil
• red pepper flakes
• coriander

Instructions

1. 1 In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2. 2 Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

By Sunedan

Ingredients

• ✓ anise seed
• milk
• active dry yeast
• water
• shortening
• sugar
• egg
• salt
• all-purpose flour

Instructions

1. 1 Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
2. 2 Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
3. 3 Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
7. 7 Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

By Nurit Cusack

Ingredients

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

Instructions

1. 1 Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually mix in the sifted ingredients and anise seeds until well blended. Cover and chill for several hours or overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Sprinkle the tops with a mixture of the remaining 1/4 cup of sugar and cinnamon.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Cool on baking sheets for a few minutes before removing to wire racks to cool completely. Happy Holidays!

By Barbara Carrigan

Ingredients

• ✓ anise seed
• ground pork
• paprika
• garlic salt
• salt
• black pepper
• vegetable oil
• fennel seed
• red pepper flake

Instructions

1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Ingredients

• ✓ anise seed
• black pepper
• parsley
• italian seasoning
• garlic powder
• red pepper flakes
• paprika
• onion
• salt
• ground pork

Instructions

1. 1 In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
2. 2 Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
3. 3 In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

By Lee

Ingredients

• ✓ anise seed
• red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• red chile pepper
• bay leaf
• garlic powder

Instructions

1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Ingredients

• ✓ anise seed
• caraway seed
• fennel seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ anise seed
• water
• semolina flour
• salt
• milk
• butter

Instructions

1. 1 Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
2. 2 Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

By Wendy E Boles

Ingredients

• ✓ anise seed
• egg
• sugar
• vegetable oil
• all-purpose flour
• rice flour mix
• xanthan gum
• baking soda
• xanthan gum
• salt
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
2. 2 Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
3. 3 Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
4. 4 Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
5. 5 Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

By hartleystudo

Ingredients

• ✓ anise seed
• ground pork
• maple syrup
• sage
• salt
• fennel seed
• red pepper flake
• garlic powder
• onion powder
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ anise seed
• ground beef
• tomato
• onion
• tomato paste
• sugar
• parmesan cheese
• garlic
• salt
• oregano
• bay leaf

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker.
3. 3 Cook on Low for 6 to 8 hours.

By FatBoy

Ingredients

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

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 seed
• rye flour
• baking soda
• salt
• buttermilk
• brown sugar
• sugar
• corn syrup
• molasses
• egg
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
2. 2 Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
3. 3 Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

By Sonoran Sweetheart

Ingredients

• ✓ anise seed
• coriander seed
• cumin seed
• mustard seed
• fenugreek seed
• allspice berry
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Ingredients

• ✓ anise seed
• walnut
• graham cracker crumb
• sugar
• salt
• gelatin
• lemon
• skim milk
• sugar
• vanilla extract
• avocado
• cream cheese

Instructions

1. 1 Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
2. 2 In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
3. 3 In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

By Avocados from Mexico

Ingredients

• ✓ anise seed
• kosher salt
• brown sugar
• cinnamon
• fennel seed
• black pepper
• clove
• pork sparerib
• hickory wood chip
• apple wood chip
• hoisin barbecue sauce

Instructions

1. 1 About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2. 2 Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. 5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6. 6 Serve ribs with remaining barbecue sauce.

By Smithfield®

Ingredients

• ✓ anise seed
• confectioners sugar
• egg
• water
• lemon zest
• all purpose flour
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane

Ingredients

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

Instructions

1. 1 Sift together the flour, baking powder, and salt. Add the anise seed and mix well.
2. 2 In a separate large bowl cream together the butter and sugar until light and fluffy. Beat in one egg, and then the other. Beat for 1 minute.
3. 3 Beginning with the flour mixture, alternately add the milk and flour to the large bowl with the creamed butter and sugar. Mix until all ingredients are incorporated.
4. 4 Spoon batter into a greased 9x5x3 inch loaf pan.
5. 5 Bake in a preheated 350 degree F (175 degrees C) oven for 50 minutes, or until an inserted toothpick comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a cooling rack. May be stored in the refrigerator for up to 10 days.

By jessica

Ingredients

• ✓ anise seed
• all-purpose flour
• white sugar
• water
• active dry yeast
• milk
• egg
• butter

Instructions

1. 1 Combine flour, sugar, and anise seeds in a very large bowl; create a well in the center.
2. 2 Combine warm water and yeast in a separate bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
3. 3 Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to well in flour mixture; knead using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
4. 4 Grease and flour 6 loaf pans.
5. 5 Punch down dough; divide into 6 portions. Shape into balls; place each in a prepared pan. Cover pans and let rise for 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

By Lindsey Elizabeth

Ingredients

• ✓ anise seed
• water
• white sugar
• egg yolk
• rum
• sweetened condensed milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin

Ingredients

• ✓ anise seed
• egg
• confectioners' sugar
• salt
• vanilla extract
• all-purpose flour
• water

Instructions

1. 1 Beat egg whites with water until stiff.
2. 2 In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
3. 3 Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
4. 4 The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
5. 5 Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

By Ingrid

Ingredients

• ✓ anise seed
• cooking spray
• all-purpose flour
• baking powder
• sugar
• egg
• vanilla extract
• confectioners sugar

Instructions

1. 1 Spray 4 cookie sheets with cooking spray; sprinkle with anise seeds and set aside until needed.
2. 2 Mix flour and baking powder together in a large bowl until well blended. Place sugar, eggs, and vanilla in a separate large bowl; beat with an electric mixer until light and frothy, 5 to 8 minutes. Gradually stir flour mixture into egg mixture to form a thick dough.
3. 3 Working with handfuls of dough at a time, roll out onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over dough. Place springerle molds onto dough; press down hard and evenly until the mold's design registers in dough. Remove the mold. Use a small knife to cut around each cookie, and place them 2 inches apart on the prepared cookie sheets. Repeat, until all dough has been used. Cover cookies with a lightweight cotton cloth, and allow to dry for 8 hours, or overnight. The designs will remain embossed in the cookies.
4. 4 When ready to bake, preheat the oven to 250 degrees F (120 degrees C).
5. 5 Bake cookies in preheated oven until tops are pale brown and cookies are set, 25 to 30 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.

By Adrienne Belaire

Ingredients

• ✓ anise seed
• water
• bread flour
• semolina flour
• salt
• white sugar
• active dry yeast
• olive oil
• sesame seed

Instructions

1. 1 Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. 2 When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

By SHECOOKS2

Ingredients

• ✓ anise seed
• brown sugar
• egg
• salt
• baking soda
• water
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
2. 2 Beat brown sugar and eggs together in a large bowl until smooth; stir in anise seeds and salt.
3. 3 Dissolve baking soda in hot water in a small bowl; stir into brown sugar mixture. Add flour; mix to form a dough. Roll dough into 36 small balls.
4. 4 Place white sugar in a wide, shallow dish. Roll dough balls in sugar to coat; place on the prepared baking sheets about 1 inch apart.
5. 5 Bake in the preheated oven until edges are crispy, about 10 minutes.

By Gary Atashkarian

Ingredients

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

Instructions

1. 1 Beat eggs in large mixing bowl until very light.
2. 2 Add sugar and butter. Cream together until light and fluffy.
3. 3 Sift flour, baking powder, and salt. Add dry ingredients and combine.
4. 4 Knead dough until smooth ... add more flour to get a smooth dough if necessary.
5. 5 Cover dough and allow to chill in refrigerator for at least 2 hours.
6. 6 Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.
7. 7 Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
8. 8 Cool completely. Store in tight tin container ... the longer they are stored, the more anise flavor they take up.

By Rosemarie Magee

Ingredients

• ✓ anise seed
• all-purpose flour
• baking soda
• salt
• lard
• white sugar
• egg
• sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.
3. 3 Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

By Candy

Ingredients

• ✓ anise seed
• all-purpose flour
• baking powder
• fennel seed
• baking soda
• corn oil
• sugar
• egg
• vinegar
• sesame seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh