Recipe by Joanne117
Italian cookie favorite, full of anisette flavor.
Top Review by estjohn3
I used this recipe and it was good but I isubstituted pure anise oil, it is stronger so you use less, They turned out good I cut them into shapes and also just round cookies and then dipped them in the icing and sprinkled them they are really good!
- 3 1⁄2 cups flour
- 1⁄4 lb unsalted butter, melted (1 stick)
- 2 tablespoons baking powder
- 3 teaspoons pure anise extract
- 1 pinch salt
- 1⁄4 cup warm water
- 3 eggs
- 3⁄4 cup granulated sugar
- 5 tablespoons milk
- 4 cups sifted confectioners' sugar
- 2 tablespoons anise extract
- candy sprinkles
Directions See How It's Made
- In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar – mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour.
- Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2” apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool.
- Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies.
- Store in a waxed paper lined cookie tin, approximately one week.