Best 6 Cinnamon Anise Star Cookies Recipes

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In the realm of culinary delights, where the symphony of flavors dances upon the palate, there exists a confection that captures the essence of warmth, spice, and tradition: cinnamon anise star cookies. These delectable treats have been cherished for centuries, their origins tracing back to the ancient lands of the Middle East. With a history steeped in cultural significance, cinnamon anise star cookies have become a symbol of unity, prosperity, and good fortune. Prepare to embark on a culinary journey as we delve into the secrets behind crafting these exquisite cookies, unveiling a treasure trove of recipes that will tantalize your taste buds and transport you to a world of culinary bliss.

Here are our top 6 tried and tested recipes!

CINNAMON STARS



Cinnamon Stars image

A beautiful Christmas cookie!

Provided by Robin J.

Categories     World Cuisine Recipes     European     German

Yield 18

Number Of Ingredients 7

2 ⅔ cups finely ground almonds
1 tablespoon ground cinnamon
1 teaspoon lemon zest
⅓ cup egg whites
⅛ teaspoon salt
2 ½ cups confectioners' sugar
1 ¾ teaspoons lemon juice

Steps:

  • Stir together the almonds, cinnamon, and lemon zest until combined.
  • Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
  • Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
  • Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
  • To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
  • Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 21.2 g, Fat 10.7 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 24 mg, Sugar 17.4 g

ANISE SEED-CINNAMON COOKIES: BISCOCHITOS



Anise Seed-Cinnamon Cookies: Biscochitos image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 11

2/3 cup sugar
1 orange, zested
1/4 cup sherry
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed, toasted
1/2 teaspoon salt
1 cup lard or shortening
1 teaspoon ground cinnamon
1/4 cup sugar
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F. Lightly grease baking sheets.
  • In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
  • For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.

CINNAMON STARS: ZIMTSTERNE (GERMANY)



Cinnamon Stars: Zimtsterne (Germany) image

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around. These gluten-free cookies are kind of like a cross between a macaroon and a meringue, with a hint of nutty spiciness. We find them truly addictive. They're designed to keep for a long time, they'll get chewier as time passes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 2 dozen stars

Number Of Ingredients 5

15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)

Steps:

  • Sift the confectioners' sugar.
  • Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  • Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
  • Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  • Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  • Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  • Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

STAR ANISE-HONEY COOKIES



Star Anise-Honey Cookies image

When I was growing up, my mother made many desserts and pastries with anise. Today, I continue the tradition with these cookies, which are flavorful and great for decorating in a variety of ways.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 6

1 cup sugar
1 cup honey
3 large eggs
5 cups all-purpose flour
2-1/2 teaspoons baking soda
1 teaspoon ground star anise

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar and honey until blended. Beat in eggs. In another bowl, whisk flour, baking soda and star anise; gradually beat into sugar mixture., Divide dough in half. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets., Bake 4-6 minutes or until edges are light brown. Remove from pans to wire racks to cool.

Nutrition Facts :

TRADITIONAL MEXICAN ANISE COOKIES



Traditional Mexican Anise Cookies image

Delicate anise flavor, great with expressos. This recipe was given to me by a co-worker. On the 3rd Friday of the month we'd have a cookie exchange at the office. Prep times includes chill time

Provided by L DJ3309

Categories     Dessert

Time 1h42m

Yield 36 cookies

Number Of Ingredients 11

1 1/4 cups sugar, divided
1/2 cup unsalted butter, softened
1/2 cup shortening
1 egg
2 tablespoons sherry wine
1/2 teaspoon vanilla extract
1 teaspoon anise extract
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Steps:

  • Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
  • Beat in egg, sherry vanilla and anise til well combined.
  • In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
  • Divide dough in half.
  • Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
  • Preheat oven to 350' degrees F.
  • Combine cinnamon with remaining sugar in a small bowl; set aside.
  • On a lightly floured surface, roll out each half of dough 1/8 inch thick.
  • Cut into desired shapes, re-rolling scraps just once.
  • Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
  • Bake 10 to 12 minutes, or til golden.
  • Remove to wire racks to cool.

Nutrition Facts : Calories 112.6, Fat 5.6, SaturatedFat 2.4, Cholesterol 12.7, Sodium 50.1, Carbohydrate 13.8, Fiber 0.3, Sugar 7, Protein 1.1

CINNAMON ANISE TEA



Cinnamon Anise Tea image

Tea is very popular in the Middle East. This is one that I've been making for a long time and not only does it taste great it has a mild soothing quality. It's certainly nothing medicinal but a few peaceful mins is a day can't be a bad thing. The cooking time is for steeping.

Provided by Annacia

Categories     Beverages

Time 8m

Yield 2 serving(s)

Number Of Ingredients 7

3 cups water
2 teaspoons anise seeds
3 inches cinnamon sticks
1/2 teaspoon sugar
1 1/2 tablespoons lemon juice
2 tablespoons honey
2 black tea bags

Steps:

  • In a small saucepan, combine all ingredients, except tea bags, and bring to a boil.
  • Allow to simmer for three minutes.
  • Strain.
  • Pour liquid into serving cups with one tea bag and allow to steep for three minutes or to desired strength.
  • Serve hot.

Cinnamon Anise Star Cookies: A Festive Treat

Tips:

  • For the perfect cookie dough, ensure that the butter is cold before creaming it with the sugar. This will help create a light and airy texture.
  • When rolling out the dough, chill it for at least 30 minutes before baking. This will help prevent the cookies from spreading too much in the oven.
  • To achieve a golden-brown color, brush the cookies with an egg wash before baking. This will also help the cookies to rise evenly.
  • For a festive touch, sprinkle the cookies with cinnamon sugar before baking. Alternatively, you can use colored sanding sugar for a more vibrant look.
  • To ensure that the cookies are cooked through, bake them until the edges are just beginning to brown. Overbaking can result in dry and crumbly cookies.

Conclusion:

Cinnamon anise star cookies are a delightful treat that combines the warm flavors of cinnamon and anise with a delicate, buttery texture. These cookies are perfect for any occasion, whether it's a holiday gathering or a simple afternoon snack. With their festive appearance and delicious taste, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, give these cinnamon anise star cookies a try. You won't be disappointed!

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