The traditional recipe calls for anise oil, so if you want to omit it then I would substsitute equal amounts of a vegetable or other light oil, perhaps canola. Except for taste, the cookie recipe should be otherwise unaffected. As long as you change no other ingredients, the cookies should bake and look as they normally would.
The cookie you are referring to may be Polvorones, and it is sold at numerous online retailers year round. Most product descriptions, however, list it to be an 'almond flavored' cookie rather than an 'anise' one. The origin is also listed as Spanish at some sites, and Mexican in others. It may just be a classic cookie recipe that has evolved over the years and now includes dozens of variations, much like peanut butter or chocolate chip cookie recipes.If you would like to make them at home, the cookie's ingredients are not very out of the ordinary. A variation that includes anise is linked in the Related Links below.
Yes, indeed, anise seed is in sweets. It is used extensively in Southwest cooking, particularly in the traditional Christmas cookie, the biscochito which is a lard based shortbread cookie with anise seed, dredged in sugar before while still warm. They are delicious. Anise seed also appears in candy and many foods of the Southwest and the Northern part of Mexico.
Anise has a distinctive licorice flavor and can be used in breads, cakes, cookies, and the classic liqueurs pastis, anisette and ouzo. Anise also lends it flavor with fish and seafood, root vegetables, chestnuts, figs and apples. It also goes well in recipes such as fig and anise bread, orange-anise biscotti or pistachio-anise wafers, anise and fennel seed carrot soup, pomegranate borscht, roasted asparagus with anise, or bouillabaisse.
The basic ingredients of ouzo are alcohol and anise, but depending on the recipe of the producer it may include lots of other spices and herbs
Peppernut cookies which are made mostly by the women of the mennonite religion. They are so good and store a very long time. ---------------------------------------------------------------------- It is often cooked as a vegetable (fennel), the leaves can be used to flavor soups. Anise has a mild licorice-like taste. The seeds often flavor Italian sausage. Anise seed (herb [not fennel])is often used to flavor breads, cakes and cookies. Anise seed extract is used to flavor cookies, frosting and candies. Anise seed has a stronger licorice flavor. Licorice root, anise (fennel), anise seed, and star anise are four different plants that all contain varying amounts of anethol, the pungent flavor associated with them. Other herbs contain it in varying but much lesser amounts.
One common recipe includes tunghing or "Chinese cinnamon" (also known as rougui, the ground bark of the cassia tree, a close relative of true cinnamon), powdered cassia buds, powdered star anise and anise seed, ginger root, and ground cloves. (Copied from http://en.wikipedia.org/wiki/Five-spice_powder - a very interesting article!)
The oil is much more potent and should be used sparingly. Extracts are made with alcohol and are therefore already diluted. If a recipe calls for 1 teaspoon extract you should only use 1/4 teaspoon of the oil.
Anise is the name of the plant. The herb Anise seed comes from an anise plant. The scientific name is Pimpinella anisum.
Anise Fuller's birth name is Anise Antonetta Fuller.
Star anise comes from the star-shaped flower of a small evergreen tree. It is used in Chinese and Indian cooking, as an ingredient in 5-spice powder and garam masala. Star anise tea has been used to treat rheumatism. Anise seed comes from the flowering anise plant. The seeds are sweet and licorice-like in flavor, resembling fennel seeds. They are commonly used in making sweet treats around the world. Anise seed aids digestion and sweetens breath. It is also a mild expectorant. A few seeds taken with water may cure hiccups.
There is no such thing as Anise "powder". Ground Anise is a very fine "powderey" substance; therefore, the terms are interchangeable and the two are the same.
Anise seed is called "sombu" in Tamil.