German Anise Drop Cookies

Published December 2025 in "Greet HWY 68 Loop Magazine

I was asked to bake these cookies by my cousin Christine for her mom, my Tante Ilse celebration of life. This cookie was something Tante Ilse made annually for her family and friends during the holiday season. They are best to make a couple weeks earlier, the longer they sit the better the texture. Although they are scrumptious anytime after they are baked. We couldn't find Tante Ilse original recipe so I did some research and found a recipe that turned out to be very similar according to all that enjoyed them. The German name of this cookie is Einfache Anis Platzchen aka Anis Drop Cookies. Enjoy!

Ingredients:

• 1 cup All Purpose Flour

• 1 1/4 cup Powdered Sugar

• 2 tsp Vanilla Sugar

• 2 Large Eggs, room temperature

• 1/2 tsp Baking Powder

• 1/4 tsp salt

• 3 tsp ground Anise seed

Direction:

• In a bowl mix flour, baking powder, salt and Anise, set aside

• Using a kitchen Aid with whisk attachment, add eggs and beat 1 minute until frothy

• add the powdered sugar a little at a time, blend in vanilla sugar, beat on medium and the color changes from yellow to a nice cream approx. 15 minutes

• slowly add the flour mixture, mixing on low for 1 min

• Prep 2 cookie sheets with butter and flour

• Using a teaspoon drop cookie batter 1 1/2 inch apart on the prepared cookie sheets, When both cookie sheets are filled set aside for 4 Hours DO NOT SKIP THIS YES! 4 hours!!!

• Preheat oven 300 degrees

• Bake 15-17 minutes maybe even 22 A successful cookie will have a leg on it. Store in airtight container best to make 2-3 weeks ahead. Enjoy!