Little Bottles of Natural Goodness 

Iced Italian Anise Cookies

Posted on May 09, 2016 by Bickford Flavors

Ingredients for Cookies:

  • 1⁄2 cup butter, softened
  • 1⁄2 cup sugar
  • 3 large eggs
  • 1 teaspoon Bickford Anise Flavor
  • 2 1⁄2 cups all-purpose flour (may need up to 3 cups)
  • 1 tablespoon baking powder
  • 2 -3 tablespoons milk

Ingredients for Icing:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 2-3 drops Bickford Anise Flavor
  • food coloring
  • decorative candy sprinkles


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. Cream the butter and sugar until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, mixing after each addition.
  4. Add Bickford Anise Flavor.
  5. In a separate bowl, blend flour and baking powder.
  6. Turn mixer on med-low and add about 1/3 of the dry ingredients to the butter/sugar/egg mixture then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
  7. Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
  8. Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).


  1. Mix sugar, milk and Bickford Anise Flavor to make a sugar glaze.
  2. If you're adding food coloring, divide the glaze into bowls and add color(s).
  3. Glaze cookies and immediately top with sprinkles.
  4. Allow icing to harden overnight; then store in air-tight containers or freeze.



Recipe adapted from http://www.food.com/recipe/italian-anise-cookies-with-icing-and-sprinkles-214498?photo=324303

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Gumdrop Candies

Posted on March 15, 2016 by Bickford Flavors


  • 3 envelopes plain (unflavored) gelatin
  • 1 1/4 cups water, separated into 1/2 cup and 3/4 cup
  • 2 cups sugar
  • Liquid food coloring
  • Bickford Mint, Spearmint, Orange, Lemon, Cinnamon, Cherry, or Anise flavoring
  • Oil for greasing candy mold/pan
  • Sugar for topping the candies


  1. Very lightly grease candy molds or pans with cooking oil. Set aside.
  2. Pour 1/2 cup cold water into a large bowl. Sprinkle with the gelatin, stir and set aside.
  3. To a saucepan, add 3/4 cup water and 2 cups sugar. Bring to a boil. Simmer for 5 minutes.
  4. Pour the hot sugar mixture into the gelatin mixture. Stir until the gelatin is completely dissolved.
  5. Break mixture into separate bowls for each color/flavor combination. For a full batch of just one color, add 24 drops of food coloring. If you separated the batch, just start with a few drops of each color and increase until desired color is achieved.
  6. For a full batch of just one color, add 1 tsp Bickford flavor and stir. Add more flavor, if desired. If you split the batch into separate bowls, start with a few drops of flavoring and increase to desired taste.
  7. Pour into pans or molds. Chill for several hours or overnight.
  8. Remove gumdrops from molds. Roll each gumdrop in a bowl of sugar to coat.

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Chocolate Covered Candy Creams Recipe

Posted on May 01, 2014 by Bickford Flavors


Cream Centers

8 oz cream cheese

2 lbs powdered sugar

1-3 tsp. variety of Bickford Flavors (ex. mint, pure vanilla, almond, anise, rum, cherry, orange, lemon)

Food color of your choice


Chocolate for Coating

2-12 oz. bags of milk chocolate chips


Soften cream cheese in microwave (approx. 30 seconds) or to room temperature.  Begin adding powdered sugar by the cup and work into cream cheese until it gets to be a firm batter.  Separate the ball into as many different balls as you want flavors.  Take each separate ball and make a well in the center and add food coloring and flavor of your choice.  Knead the dough until desired color and taste.  If dough becomes sticky add additional powdered sugar to get it back to a firm dough.  Once you have flavored all the dough balls decide shape to form cream centers to know what candy is what once it is all covered in chocolate. (ex. of shapes round, square, oblong, flattened balls.)  Melt chocolate in microwave or on stove top in a double boiler.  Dip cream centers into chocolate and cover using a spoon or resting on fork, place on wax paper lined cookie sheet to set.  Once set remove and place in air tight containers.  They are great for a gift for the Holidays!

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Italian Anise Cookie Recipe

Posted on February 25, 2014 by Bickford Flavors




  • ¾ cup sugar
  • 1 stick (½ cup) unsalted butter, melted
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon Bickford Anise Flavor
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • Decoration: multicolored nonpareils
  • Glaze (recipe follows)

Heat oven to 325o F. Coat baking sheets(s) with nonstick spray.

Dough: Beat sugar, butter, eggs, milk and Bickford Anise Flavor in a large bowl with mixer until blended. On low speed, beat in flour, baking powder and salt until blended.  Drop rounded measuring teaspoons of dough 2- inches apart onto the prepared baking sheet(s).  Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool.  Dip tops of cookies in Glaze (see below) and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temperature up to two weeks or freeze up to one month.

Glaze: Whisk 1 cup confectioner’s sugar, 4 to 5 teaspoons milk and 1 teaspoon Bickford Anise Flavor in a small bowl until smooth.


Image Source: Flickr

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