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+ servings

Anise / Ouzo Cookies

An old italian recipe, perverted by a Greek infulence.
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Servings 24 Cookies



  • 480 grams AP Flour
  • 200 grams sugar
  • 120 ml Milk Whole Fat, real Milk
  • 2 ea Eggs Jumbo, Organic, Free-Range
  • 8 grams Baking Powder
  • 175 grams Vegetable oil
  • 20 ml Ouzo Real Stuff


  • 40 ml Hot water
  • 125 gram Confectioners Sugar
  • 5 ml Anise Extract Good Stuff


  • 1 Lemon Zest
  • 1/2 Lemon Juice



  • Preheat oven to 375 degrees F
  • In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, Ouzo, and eggs. Mix together until dough is sticky
  • Rest the dough for 20 minutes to allow hydration.
  • Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes.


  • Blend in anise extract and enough hot water to confectioner's sugar to form a smooth icing. Adjust water for a "Coat the back of a spoon" thickness. Ice cookies whilst warm


Going a bit farther one can add the zest of one lemon and the juice of 1/2 of said to the cookie dough for a stronger Italian influence.
Tried this recipe?Let us know how it was!