Italian Anise Cookies (Riscotti Cookies) Recipe - The Cookie Rookie® (2024)

4.91 from 10 votes

Author: Becky Hardin

For the Cookies

• ▢ 1 cup granulated sugar 200 grams
• ▢ ¼ cup unsalted butter 57 grams, room temperature (½ stick)
• ▢ ½ cup vegetable shortening 92 grams (½ stick), such as Crisco
• ▢ 3 large eggs 150 grams, room temperature
• ▢ ¼ teaspoon anise extract 1 gram (or almond extract)
• ▢ 3 cups all-purpose flour 360 grams
• ▢ ¾ teaspoon kosher salt
• ▢ ½ teaspoon baking soda 3 grams
• ▢ ¾ teaspoon baking powder 3 grams
• ▢ 1 tablespoon milk 14 grams, optional, if needed

For the Icing

• ▢ 1 cup unsalted butter 226 grams (2 sticks)
• ▢ ½ cup milk 114 grams, at least 2%
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2½ cups powdered sugar 283 grams, sifted

For the Cookies

• Using a hand mixer, cream the sugar, butter, and shortening together for 3 minutes.

  1 cup granulated sugar, ¼ cup unsalted butter, ½ cup vegetable shortening

• Add the eggs, one at a time, mixing well after each egg.

  3 large eggs

• Add the anise extract and mix well, about 1 minute.

  ¼ teaspoon anise extract

• In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk together.

  3 cups all-purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking soda, ¾ teaspoon baking powder

• Add the dry ingredients all at once to the sugar mixture.

• Beat just until the dry ingredients are incorporated into the wet ingredients.

• This should make into a soft dough. Add 1 tablespoon of milk if the mixture is too dry

  1 tablespoon milk

• Divide the dough into thirds or fourths and roll into long ropes 2-3 inches across.

• Wrap in plastic wrap and refrigerate at least 2 hours or overnight.

• When ready to bake, preheat oven to 350°F. Line baking sheet(s) with parchment paper.

• Take the dough out of the fridge and cut into ½-inch thick slices.

• Place on prepared baking sheet(s).

• Bake 10-12 minutes, until set and a little golden on the bottom.

• Take out of the oven and place the cookies onto cooling racks.

• Let cool completely, then ice.

For the Icing

• Melt the butter in the top of a double-boiler or in a heat-proof bowl placed over a smaller saucepan.

  1 cup unsalted butter

• Add the milk and vanilla, stirring constantly until the mixture is hot.

  ½ cup milk, 1 teaspoon pure vanilla extract

• Once the mixture is hot, add the powdered sugar.

  2½ cups powdered sugar

• Mix or whisk until the consistency is smooth.

• Being very careful, remove the icing from the heat. (Use a hot pad to hold the bowl with the icing with one hand, and wipe the water/steam off the bottom with a towel with the other hand. You don't want the cookies accidentally getting wet.)

• Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack so clean-up is easier.)

• Sprinkle with Christmas or party sprinkles or coarse sugar while still wet. I usually will dip 8 cookies, then sprinkle them before they dry.

• Let set overnight or at least for several hours until completely dry.

• Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
• The Riscotti Cookies are done when they are very lightly golden. Take care not to overbake them.
• Don’t ice the cookies until they have completely cooled.
• If you plan on freezing the cookies, don’t ice them.

Storage:Store Riscotti cookies in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 1 month.

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