Anise Pine-Nut Cookies Recipe

Name: Anise Pine-Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter, softened; 1/4 cup vegetable shortening; 1/3 cup confectioners' sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla; 1 cup plus 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon double-acting baking powder; 1/2 teaspoon aniseed; 3/4 cup pine nuts, toasted lightly and cooled

Servings: persons

1
In a bowl with an electric mixer cream together the butter, the shortening, and the sugars until mixture is light and fluffy and beat in the vanilla.
2
In another bowl whisk together the flour, the salt, and the baking powder and add the flour mixture to the butter mixture.
3
In a food processor or blender grind fine the aniseed and 1/2 cup of the pine nuts, add the mixture to the dough, and blend the dough well.
4
Drop teaspoons of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325F.
5
oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 minutes, or until they are golden.
6
Let the cookies cool on the baking sheets for 2 minutes, transfer them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cool completely.
7
The cookies keep in an airtight container for 4 days.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, softened, 1/4 cup vegetable shortening, 1/3 cup confectioners' sugar, 1/4 cup granulated sugar, and more.

Yes, Anise Pine-Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anise Pine-Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions