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

4.91 from 10 votes

Author: Becky – The Cookie Rookie

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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I got a great deal on anise (not extract) & wondered if I can use it for these cookies? The spice is in date & only 25¢ for 6 Anise stars. Not sure how to use them, but for that price I couldn’t resist. Thank you

Your Mom is right and her Italian friend must not be from Southern Italy. My Nonnie was from Palermo and she made cookies very similar. She too called them risotti too. She made them totally by hand in very large batches. We rolled them into shaped baked them once and then put icing on them. They are not baked twice.

I think this sounds sooo good. My husband is Italian and I think this is something his mom use to make with almond flavoring. I also think they used the dough of 2 cookies, filled with apricot, and dipped on side into white chocolate. Thanks for this recipe and all the hard work involved in blogging.

There is no better Christmas cookie than this.