23 Days of Hoilday Cookies: Orange Anise Cookies.

December 4th

Love the smell of Oranges and Anise simmering in a pot of water on the stove. It is the smell of the season that draws folks to that holidays. Days of Old homes would put these two fragrances together in very many ways. I thought I would great a cookie that would being that same feeling of a Victorian Christmas.

Orange Anise  Cookies

I used a Orange Oil  made for cooking in this recipe. However you can substitute it with orange extract.I find the oil gives a more natural flavor. I put a link for you, it is a safe place to get it. Not all Oils are certified for use in cooking. Be sure you purchase a  quality and food safe product.


1 cup Crisco Shortening
1/2 cup of  Sugar
1/2 cup Dark Brown Sugar.firmly packed.
1+1/2 teaspoon Ground anise (1 ground my own from the Star Anise)
1 teaspoon Vanilla Bean Paste
1/2  teaspoon Vanilla Extract
1 Tablespoon Orange Oil ( or 1 teaspoon Orange Extract)
3 Tablespoon Heavy Cream.
1 large egg
3 cups Unbleached All Purpose Flour
1/2  teaspoon Baking soda
1/2 teaspoon Salt


Cream shortening in mixer,  add sugars, Anise, Vanillas, Orange oil (or extract) and beat at medium for 5 minutes  add the egg and cream and continue to beat for 3 to 4  minutes, Should be fluffy at this  point.

Combine the flour,salt and baking soda . Stir together. Turn mixer speed to low ,slowly add to the Cream mixture. continue adding  until all the flour is added. turn mixer to medium low for about 1 minute or until dough forms a ball.

Line your cookies sheets with parchment paper. Take a Tablespoon of dough and roll it into a ball. place on cookie sheets about 2 inch apart. Slightly flatten out. you can use a  cooking cutter to make a small indent on the top ( I used a star).

Cook in a preheated  375°F oven ( convection 350°F) for 15-18 minutes. Cool on sheets and transfer to rack or tin.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"



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23 Days Of Holiday Cookies: Eggnog cookies

Now another favorite for the holiday is Eggnog.  So rich and the calories are very high. Here is a cookie that has the flavor without the calories.
I will also share a recipe for Eggnog Fudge later today, that is really out of the world! Just like a class of eggnog! Be sure to come back after 5 pm to view the bonus recipe.

 Crescent Moon Eggnog Cookies.

 Preheat Oven to 325 Fahrenheit ( or 300 F for convection)

you will need :
1 cup soften butter
1/2 cup sifted Powdered Sugar
1/2 teaspoon Kosher Salt ( less sodium in this salt)
1/2 teaspoon Imitation Rum Extract
1 teaspoon Pure Vanilla Bean Paste (  can get it at the market, we have Wegmans, they carry it)
2 cups Unbleached All Purpose Flour
1 cup Almond Flour ( also at the market in the specialty section)
1 teaspoon Baking Soda.

1. Mix the flours and baking soda together, set aside.
2. Cream butter at medium speed  setting of mixer.( kitchen Aid  setting #5), beat for 5 minutes til fluffy. Gradually add powdered sugar, a spoonful at a time. Beat well after each addition. you might have to stop and scrape down the sides. Once all the sugar is in Beat for 4 minutes. It will be fluffy and light in color.  Add the,salt, rum extract and the vanilla bean paste, continue beating for 2 minutes.
3. with mixer on Medium low ( #4 on Kitchen Aid) add flour mixture slowly 1/2 cup at a time mix well between additions. Once all the flour is in beat on Medium( #5) until it comes together and is coming away from the sides. this should take about 2 to 3 minutes.
4.   take about a tablespoon of dough and rolls it into a 1" ball than shape into a crescent moon. place on Parchment Paper lined Cookie sheet. place about 2" apart, flatten the top a little.
5. cook in a 325 Fahrenheit oven  for 15-18 minutes ( or a 300 F. Convection oven for 15-18 minutes). they will not brown much but will be set and light color.( a little darker then it was raw. see photo.)
allow to cool for 5 minutes on cookie sheet ( this is so they will firm up.). drizzle with the Eggnog Glaze.

To make Eggnog Glaze:

Combine 3/4 cup sifted powdered sugar and 1+1/2 tablespoon of Low Fat Eggnog and 1/4 teaspoon  Rum extract. mix until creamy and drizzle over the crescents using a small spoon. Sprinkle tops with freshly grated nutmeg.

Move to cooling rack, store in a tin , can be frozen. Thaw before serving.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Thursday Holiday Flare- Cookie time

It is time to link up your favorite cookie recipe.
We are still in the contest phase. You can still link up your desserts, main dishes, side dishes and bread. Just choose the appropriate colored link above and link it up. You will be able to come back until December 25th to link up, Then on the evening of the 26th voting will begin. Oh I hope you will come back to vote. for more info on the contest see the side bar "Holiday Flare Contest Rules".

I think you will love this recipe. It has become the holiday cookie in our family. As I stated before this is the one in the 1992 SouthenLiving Annual Cookbook. I sent it in the they published it that same year I created it.


Almond Snaps
1/2 cup shortening
1/2 cup Almond paste
1/2 cup Sugar
1/2 cup Firmly Packed Brown Sugar
1 large egg
2 tablespoon Milk
1 teaspoon vanilla extract
1 3/4 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mixing well.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on lightly grease cookie sheets (Nowadays I use a silicone mat-no greasing necessary).
Bake at 375 Fahrenheit for 12 to 14 minutes or until lightly browned; cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).