Anise Drops from 1907

It was National Anisette Day a couple of days ago, and I put a few anise cookie recipes on the Pastry Sampler Blog with recipes from the 1950s and 1960s. An interesting one from my cookbook collection comes from 1907 so I’m sharing it here. It comes from Paul Richards’ Pastry Book, a professional cookbook of the time and the ingredients are measured in weights.

Anise Drops

Renee Shelton

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Cook Time: 10 minutes mins

RECIPE TAG: cookies

Ingredients

  

• 1 pound sugar
• 1 pound all-purpose flour sifted
• 1/2 ounce anise seed
• Vanilla extract

Instructions

 

• Beat the sugar and eggs together over a bain marie until they are light and foamy, but don't let the mixture get too hot, just warmed and light. Remove from heat and whisk until cooled.
• Add in the anise seeds and a bit of vanilla flavor. Fold in the flour.
• Pipe the anise drops on parchment paper or greased and floured sheet pans about the size of a half-dollar coin. Let dry several hours until a crust forms on the tops.
• Bake at 350 until crisp but not browned.