My husband’s family came to America from Germany in the 1880s, bringing their traditions with them.
I promised traditional Texas recipes, so here’s another–Aunt Henriette’s Anise White Cap cookies, the same ones her grandmother made over 135 years ago!
Anise White Caps
1/2 lb. sugar
1/2 lb. flour
3 large eggs
1 tsp. anise seed (pulverized)
Put eggs in large mixing bowl and mix slightly, add sugar gradually, beating well. Add flour gradually, beating well. Add anise. Beat a total of 30 minutes. Drop on greased and floured pans. Let stand over night. Bake in moderately hot over of 325 degrees about 8-10 minutes or until bottoms are lightly brown. Remove from pan immediately and place on cooling rack. Recipe makes 6 dozen.
Words can hardly explain how good these cookies are! Aunt Net weighed her ingredients on a kitchen scale and somehow made each cookie look identical.
I am not so skilled nor so patient. Here’s a recipe I use that results in a very similar-tasting cookie.
1 1/s cups sifted flour
1/4 tsp baking powder
1 cup sugar
1/2 tsp anise flavoring
Sift flour and baking powder together. Put eggs, sugar, and anise flavoring into a mixing bowl and beat until very thick. Fold in the dry ingredients, adding about 1/2 cup at a time. Drop by teaspoonfuls onto generously greased cookie sheets, about 2 inches apart. Set the cookies aside in a cool place (not in refrigerator) for 8 to 10 hours or overnight. Do not cover the cookies and do not disturb them. Bake at 350 degrees for 6-8 minutes. Remove to cooling racks. Cookies form a cake-like layer on the bottom with a crisp “frosting” on top. Makes about 4 dozen.
Whichever recipe you use, you’ll want to pick a dry, crisp day to bake these cookies. If you make them on a drizzly day, they’ll taste just as good, but the white caps will not form properly.