1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chili pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10×2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.
2 cups all purpose flour
2 teaspoons baking powder
pinch of salt
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 teaspoon anise extract OR 2 teaspoons anise seed OR 2 teaspoons Anisette liqueur
Preheat oven to 350° F (180° C). Position rack in the center.
Grease and flour (or use non-stick spray) three 8.5 x 4.5 inch loaf pans. Alternately, prepare a cookie sheet lined with parchment paper.
In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl, or bowl of electric mixer fitted with whisk attachment beat the eggs on medium speed until light and frothy (about 2-3 minutes).
Add the sugar gradually and whisk for another minute or so. Add the oil and extracts. Whisk for another minute. Incorporate the flour mixture. Mix until combined.
Pour mixture in the 3 prepared loaf pans. [If using a cookie sheet, pour 1/4 of the batter down the middle. Will need to repeat this step. Word of caution: the batter will expand].
Bake for 20-25 minutes or until firm to the touch. Remove from loaf pans and let cool for a few minutes.
Transfer to cutting board. Using a serrated knife, slice cookies about 1/4 inch thick (or thicker).
Place slices flat down on parchment lined baking sheets, and bake for about another 5-8 minutes or longer, depending on your personnel preference and your oven (the longer they stay in the oven, the crispier they get). Make sure to turn the slices over to ensure even toasting.
Can be stored at room temperature for a few weeks…if they last that long.
½ cup Vegetable Oil ( do NOT substitute butter )
1 cup White Sugar
1 Tablespoon Almond Extract
3¼ cup All-Purpose Flour
1 Tablespoon Baking Powder
¾ cup Sliced Almonds
Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper.
Cream together the oil, sugar, eggs, and almond extract. In a separate bowl, combine the flour, baking powder, and roughly half of the almonds.
Mix the dry ingredients into the creamed ingredients. The dough will feel heavy and be sticky. Do not add more flour!
Separate the dough into two sections. For each section: dump the dough onto the parchment paper-lined cookie sheet. Folding the parchment paper over the dough to protect it and your hands, press the dough down and shape into a log. The dough should be about ½” thick. If you have a pan that is long enough, it is fine to make one long log. Once the dough is shaped, top with the remaining sliced almonds.
Bake for 25 minutes. Remove from the oven, and slice with a pizza cutter, approximately ½ – ¾” thick.
Place the slices with one of the cut sides down, back on the baking sheet, and bake for another 5 minutes.