German Anise Christmas Cookies – Anisplätzchen

German Anise Christmas Cookies are called Anisplaetzchen in Germany.

Ingredients for German Anise Christmas Cookies:

• 200 g (7.05) of sugar
• 220 g (7.76 oz) of flour, all purpose
• 1 pouch of vanilla sugar OR 1 teaspoon of vanilla extract
• 3 eggs, XL
• 1 teaspoon of anise, ground

Preparation of the dough:

Beat the eggs until frothy using a handheld electric mixer or a stand mixer. Slowly add sugar and vanilla sugar and beat until creamy.

Mix the ground anise with the flour and sift over the egg mix. Using a pastry blender or large whisk, fold the flour mix into the eggs, until the dough is smooth. (If you can not find the ground anise, you can grind the anise seeds in an electric coffee grinder).

                     

Fill the dough in a decoration bag and use a tip with a hole. Press 2.5 cm (1 in) circles onto a baking sheet covered with baking paper. Let the anise cookies dry over night.

Preheat the oven to 150°C (300°F) and bake the cookies for 20-30 minutes on one rack above the middle rack, or until the color of the top of the cookie changes.

To try the Traditional German Springerle click here, the Meringue Cookies click here, and the Original Macaroons Recipe click here.