I make that recipe of anise cookies, I love them!!
And anise seed keeps a long time, don't make the cookies just to use a little anise seed, but because you want cookies.
These cookies are very like biscotti....good dunkers!
The biscotti I make have no fat, but for the not inconsiderable amount of fat in the egg yolks.

Here's another anise recipe.
Here's the Rye bread I promised. Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time.
Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. Mrs Faust used to divide the dough in half and add about a teaspoon of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

Sorry I don't have a T&T recipe, but that link looks awful.
I sounds like it would have the texture of a sweet licorice noodle (i.e. same ingredients for homemade pasta, if heavy on the eggs). Doesn't sound good to me.

I DO think cookies can be made with out fat.
I often sub applesauce for some, most or all of the fat in certain recipes. That said, they aren't the same as the full fat versions and they usually include other "moist" ingredients like dried fruit, egg, etc.

I think I'd keep looking for a recipe. Hopefully someone here will have T&T for you.

Deanna

There are many cookie recipes where multiple eggs or egg yolks add the fat, as well as ground almonds (blanched or unblanched), or other ground nuts or nut flour. Heavy cream is also used as a "fat" in cookie recipes. Nut butters can be the source of fat in recipes.

When I think of cookies with anise seed in them, but no fat, I think of Northern European cookies.

Springerle, a traditional German cookie that is pressed with a mold, or pressed into a mold, are fat-free and often contain anise seed and/or anise oil.

Italian Pizzelle contain a small amount of fat, as well as crushed anise and anise oil.

Norwegian Fattigmans Bakkels don't have a solid or liquid fat, but use egg yolks and whipping cream as the fat. They usually are spiced with cardamom, but sometimes anise seed.

You can add anise to almost any "plain" cookie recipe.

Source for the following recipes: 1001 Cookie Recipes - by Gregg R. Gillespie.

ANISE COOKIES

2-1/4 c. all-purpose flour
1/2 t. baking powder
1/4 t. salt
2 large eggs
1-1/2 c. granulated sugar
2 t. anise extract (for a more subtle flavor, substitute 2 t. of anise seeds for the extract)

1. Combine the flour, baking powder, and salt.
2. In a large bowl, beat the eggs until foamy. Beat in the sugar and anise extract. Gradually blend in the dry ingredients. Cover and chill for at least 8 hours, or overnight.
3. Preheat the oven to 325-degrees F. Grease 2 baking sheets.
4. Drop the dough by spoonfuls 1-1/2 inch apart onto the prepared baking sheets.
5. Bake for 10-12 minutes, until lightly colored. Transfer to wire racks to cool.
------------------------------

ANISE COOKIES

4-1/2 c. all-purpose flour
1 t. baking powder
4 large eggs
3-1/2 c. powdered sugar
1 t. anise seeds
1/4 t. anise extract (optional)

1. Combine the flour and baking powder.
2. In a large bowl, beat the eggs and sugar until thick and light-colored. Beat in the anise seeds and the optional anise extract. Gradually blend in the dry ingredients. Cover and chill for at least 1 hour.
3. On a lightly floured surface, roll out the dough 1/2-inch thick. Press down on the dough with a springerle rolling pin or mold to shape the cookies. Cut the cookies apart and place about 1-inch apart on ungreased baking sheets. Cover and let stand overnight.
4. Preheat the oven to 350-degrees F.
5. Bake the cookies for 25-30 minutes, until firm to the tough. Transfer to wire racks to cool.
6. Place the cookies in airtight containers and let age for at least 1 week before serving.
---------------------------------------

ANISE DROPS

2 large egg whites
1/4 t. salt
1/2 t. baking soda
1 T. water
1-1/2 c. packed dark brown sugar
2 t. anise seeds
2-1/4 c. all-purpose flour

1. In a large bowl, beat the egg whites with the salt until stiff but not dry.
2. Dissolve the baking soda in warm water and add to the egg whites. Fold in the brown sugar and anise seeds. Gradually blend in the flour. Cover and chill for at least 30-minutes.
3. Preheat the oven to 350-degrees F. Grease 2 baking sheets.
4. Break off small pieces of dough and roll into balls. Place 1-inch apart on the prepared baking sheets.
5. Bake for 10-12 minutes, or until firm to the touch. Transfer to wire racks to cool.

If you prefer, replace the anise seeds with 1/4 t. anise extract.

-Grainlady

Deanna, the cookies in the linked recipe are wonderful. I have made them many times. Allowing them to sit over night makes the top sort of skim over and when you bake them it becomes like a light layer of hard frosting on top of the cookie.
That recipe makes a bajillion, so unless you are making them to give away at Christmas, best halve it.
Linda c

Springerle cookies are wonderful and a Christmas tradition in our home. They sit overnight after you have pressed the design into them before you bake them so the design will survive through the baking process. Joy of Cooking cookbook has a good recipe for springerle.

Ok, OK, you know I'm gonna have to try them!! LOL
But not until after harvest/canning season is done.
I've still got a table full of tomatoes ripening, sauce in the works for tomorrow and maybe more salsa verde.
Oh, I need to dry the 4# of chanterelle mushrooms too (couldn't resist at $3.00#).

No baking for a couple more weeks except a loaf of bread as needed.

Deanna

The only "problem" with springerle is you start buying those molds and then you're sunk for life.

Carol

Here is a link that might be useful:

anise seed keeps a long time, don't make the cookies just to use a little anise seed, but because you want cookies

I'm laughing. If I told you how old this anise is, you'd faint and tell me to toss it. Its time has come and gone. But what little flavor there is left in there is going to get put into cookies today.

Thanks for chiming in grainlady. You have so much knowledge. I didn't think about the egg yolks supplying the fat.

Based on your recommendation, Linda, I'm going to make a half batch of that first recipe. I will report back when they are done.

I would like to have some springerle molds but boy are they pricey!

Well I made the cookies! They were supposed to sit overnight before baking.... but I wanted them done tonight. Have some friends coming over for movies and they can help eat them. Anyway, I did let them sit for two hours before baking.

They just came out of the oven and are pretty good. Very light and cakey and the flavor is very subtle. I think this recipe is a keeper, although I can't imagine I'll buy anise again soon since I had that last jar of the stuff for so long. Maybe with another flavoring!

Thanks again for the advice and comments!!

They are lots better if they sit for about 10 hours....