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–+ servings

Anise / Ouzo Cookies

An old italian recipe, perverted by a Greek infulence.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 24 Cookies
Ingredients Method Notes

Ingredients
  

Cookie
  • 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
Glaze
  • 40 ml Hot water
  • 125 gram Confectioners Sugar
  • 5 ml Anise Extract Good Stuff
Optional
  • 1 Lemon Zest
  • 1/2 Lemon Juice

Method
 

Cookies
  1. Preheat oven to 375 degrees F
  2. 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
  3. Rest the dough for 20 minutes to allow hydration.
  4. 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.
Glaze
  1. 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

Notes

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.

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