ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Anise cookies

Misc.
When I was a boy growing up my mother made anise cookies. From the best I can remember these were rolled out, chilled overnight then baked. They were hard as a rock and were ment for dipping in tea. My problem is that I can't seem to find a recipe that will result in the very hard cookies.

MsgID: 0212287
Shared by: Michael, Roswell, GA
Board: All Baking at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Anise cookies
  Michael, Roswell, GA
2 re: Anise Cookies
  Pat-Pa
3 Recipe: Anise Drop Cookie (old family recipe)
  Betty San Antonio,Texas
4 Thank You: Anise Drop Cookie
  Mike, Roswell/GA
5 Thank You: Anise cookies
  Pat-Pa
6 Thank You: Anise Cookies
  Betty San Antonio
7 Recipe(tried): Anise Cookies (Springerli) Hard Cookies
  Judy Illinois
8 Recipe(tried): Anise Cookies (Springerli) - This recipe exactly matches my mothers.
  Kathleen, Studio City, CA
9 ISO: Keeping pictures in springerli cookies
  linda douglass
ADVERTISEMENT
Random Recipes
  • Vietnamese Roast Beef Salad (with fresh mint and basil)
  • VIETNAMESE ROAST BEEF SALAD "Nuoc mam gives this all-in-one salad meal a complex flavor profile often associated with hours of cooking. Grab a package of shredded carrots, and you won't even resent having to chiffonad...
  • Zucchini Grande (chili stuffed zucchini)
  • ZUCCHINI GRANDE "First test zucchini's texture; if skin and flesh pierce easily with the tip of a sharp knife, it's good for cooking." 1 large (2 to 2 1/2 lb., 13 to 14 in. long) zucchini 1/2 pound ground lean beef 1...
  • Beef Steak Al Fresco for Two with Grilled Vegetables
  • BEEF STEAK AL FRESCO FOR TWO WITH GRILLED VEGETABLES 10 to 12 ounce boneless Beef Top Loin Steak 3 cloves garlic, finely chopped 1 teaspoon chili powder Dash cayenne pepper Salt and pepper to taste Grilled Vege...
  • Peaches and Dumplings
  • PEACHES AND DUMPLINGS FOR THE DUMPLINGS: 1 cup all-purpose flour 2 teaspoons plus three-fourths cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher or sea...
ADVERTISEMENT
  • Brandied, Buttered, Wined Beef Shanks
  • BRANDIED, BUTTERED, WINED BEEF SHANKS 4 crosscut beef shanks (1 arm roast, 1 chuck roast or 3 lbs of kettle beef can be substituted) 1 large red onion, chopped 2 cloves garlic, finely minced 2 tablespoons butter 1/2 c...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Anise cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!