Page 116 - FLIPBOOK NEW

VIRGINIA MAZZOLA’S (NAN) ANISETTE COOKIES

Ingredients
4 ½ cup flour
pinch of salt
4 teaspoon baking powder
1/4 cup milk
4 eggs - beaten

1/2 teaspoon anise oil*
1 ¼ cup sugar
1/4 cup Wesson oil
1 stick margarine or butter

Instructions
This recipe is modified from its original.
It was cut in half so it would make a smaller amount.
Ron got this recipe from Nan in the 1970’s. He went to her house at 47 Willoughby
Ave. Hicksville, New York. He watched her make it. Nan did not use measurements.
Ron had to figure the measurements out as he watched her make it. She prepared it
directly on her kitchen counter top without measuring tools or mixing bowls. When
Nan poured the flour onto the table, she made a hole or crater. Into the crater she put

the eggs and then beat the eggs with a fork. Nan then added anise oil and beat it
again. She added all the other ingredients into the mixture. This dough is heavy and
sticky. You must knead the dough with your hands like you would knead yeast bread.
Nan said you will know when it is ready “when it feels like a baby’s backside!” It will
be smooth and greasy. Now, you roll it into loaves by cutting the dough. Use a
serrated knife. It is easier to get through the dough. Place on greased cookie sheet.
Bake at 350 degrees for about 30-40 minutes depending on the size of the loaf. Use
toothpick cake tester to test if done. Cut loaves while warm with the serrated knife
into biscuit shapes. Place pieces on side and put under broiler to toast both sides

quickly. Watch carefully so they don’t burn. Put on wire racks to dry.

*This recipe calls for anise oil, not extract. Supermarkets do not carry this. You will
have to search on line for this oil.

Nan, Virginia Mazzola made this cookie for the holidays or for family gatherings. Her
Grandson, Ron, my husband has continued the cookie making. The hardest part is
getting the anise oil. It does not taste the same if you use the anise extract.

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