As a writer, there is nothing quite as gratifying as a lot of positive feedback to something you've written.
Such was the case last week after I wrote about Bobby Anne's Bakery and the anise cookies sold there.
Everyone who responded agreed Bobby Anne's had wonderful cookies, as well as cakes, brownies, doughnuts and other pastries that had their taste buds working overtime just thinking about them.
We all have those childhood touchstones. Bobby Anne's was one of Tom's. I remember, growing up in Davisville, R.I., where my dad was stationed, there was a little store across the street from our church, where we also attended kindergarten.
Stevens Store had penny candy that those of us of a certain age recall fondly, such as licorice whips, nonpareils, candy necklaces, buttons, wax lips and other sorts too numerous to recall.
A nickel would get you a generous bag of mixed candies that you could choose with Mrs. Stevens patiently awaiting the choice and a long line of kids impatiently waiting their turns.
It wasn't an every day trip or even a weekly trip, but if we managed to save a few pennies, it was off to Stevens Store for a few treats.
So when requests came in for the recipe I found for anise cookies, I posted it on our food blog, Smorgasbord. But I'll also include it here.
However, Pat Pitalo, who was one of the people who contacted me after my column ran, said she had a recipe for anise cookies as well. I'll post that one on Smorgasbord for anyone who wants to try her version.
This is the one I found on Cooks.com that I made for Tom. For the cooks who can't wait to taste a little bit of their childhood, here's the recipe I used:
ANISE COOKIES
3 eggs
1 c. sugar
¼ tsp salt
1½ tbsp anise seed, crushed
1 tsp baking powder
1 tsp vanilla
1½ c. sifted flour
Beat eggs. Add sugar gradually and beat until the batter is light in color. Stir in vanilla. Sift dry ingredients together and add to egg mixture. Add anise seed.
Drop the batter from a teaspoon onto a greased cookie sheet. Bake for 10 minutes at 350 degrees. Let cookies stand on the baking sheet overnight so they will dry out. Makes 4 dozen.
A note: These cookies will spread out, so make sure you use just a teaspoon of dough. Once cookies are cool and dry, add the icing and top with sprinkles.
COOKIE ICING
1 c. powdered sugar
2 tsp whole milk
2 tsp light Karo syrup
Mix sugar and milk, then add Karo until mixed. Can add food coloring. Make sure consistency is thick enough that it won't slide off cookies. Use pastry brush to brush icing onto cookies and add colored sprinkles.
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