m. c. de marco: The New Kitchen Cookbook

Anise Cookies

anise drop cookies

I cut this down from another recipe, Auntie Mella’s Italian Cookies, because I only had two eggs. I also made it non-dairy and switched to anise oil. Note that you can use a cake ball pan for these–the only use I’ve found so far for my cake-ball pan.



  • 2 eggs
  • 2 ⅔ tsp. baking powder
  • ¼ tsp. anise oil
  • ½ c. sugar
  • 2 ⅔ c. flour
  • ½ c. pure olive oil
  • ⅓ c. soy milk


  • 1 ⅓ c. powdered sugar
  • 4 tsp–2 T. soy milk
  • ⅛ tsp. anise oil


  • rainbow sprinkles


  1. Mix eggs, sugar, and anise.
  2. Add oil and milk.
  3. Add flour and baking powder.
  4. Roll out walnut-sized and place on parchment-paper lined cookie sheets (or drop into cake ball pan).
  5. Bake 10-12 minutes at 350°.
  6. Mix icing.
  7. Dip cookies in icing and sprinkle.