The Best Gluten Free Italian Anisette or S Shape Cookies
Equipment
- Kitchen aide mixer any mixer will do
- Measuring cups
- Measuring spoons
- Large spoon
- Cookie or Melon Scooper
- 1 Small bowl
- 1 Small spoon
- 1 Grator for the lemon
Ingredients
- 3/4 Cup Crisco Butter Baking Stick
- 1/2 Cup White Sugar use white sugar for this recipe
- 3 Large Eggs at room temperature
- 1 tsp Gluten Free Vanilla Extract
- 1 1/2 tsp Fresh Lemon Juice from a Lemon or you could use lemon extract
- 1 grated peel of 1 lemon
- 3 Cups Gluten Free Flour King Arthur 1 to 1 measure flour is what I use
- 1 1/2 tsp Gluten Free Baking Powder
Icing
- 2 tbsp of Milk I used lactose free skim milk
- 2 Cups Gluten Free Confectioners Sugar
- 1 -1 1/2 tsp Lemon Juice I like to taste the lemon I used a little more
- 1/2 tsp Lemon
Instructions
- Preheat the oven to 350 degrees
- Beat crisco butter and sugar for dough together in a bowl with an electric mixer until creamy. The crisco may not cream as well as butter. Add eggs, vanilla extract, and lemon juice or lemon extract and blend. Combine gluten free flour and gluten free baking powder in a separate bowl; stir mix into crisco butter mixture until blended
- Use a cooking scooper or melon ball scooper, make a ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an un-greased baking sheet. Repeat with remaining dough.
- Bake in a preheated oven until the edges are golden light brown, about 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Icing
- Mix milk into confectioners' sugar for icing, stirring slowly. Add the lemon juice or lemon extract and vanilla extract, sitr.Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.You of course could use regular wheat flour in this recipe by replacing to wheat flourAlso you could use Anise Extract in stead of the lemon juice or lemon extract but you'll cut down the amount to 1/2 teaspoon of anise in the icing mix, and 1 teaspoon in the dough ingredients
Notes
Preheat the oven to 350 degrees
Beat crisco butter and sugar together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and lemon juice or lemon extract and blend. Combine gluten free flour and gluten free baking powder in a separate bowl; stir into crisco, butter sugar mixture until blended.
Use a cooking scooper or melon ball scooper ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an un-greased baking sheet. Repeat with remaining dough.
Bake in a preheated oven until the edges are golden light brown, about 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Icing
Mix milk into confectioners' sugar for icing, stirring slowly. Add the lemon juice or lemon extract and vanilla extract.
Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.
You of course could use regular wheat flour in this recipe by replacing the gluten free flour to wheat flour.
Also, you could use Anise Extract instead of the lemon juice or lemon extract, but you'll cut down the amount to 1/2 teaspoon of anise in the icing mix, and 1 teaspoon to 1 1/4 tsp in the dough ingredients. Of course depending on how strong of a an anise taste you like.