Italian Anisette Cookies

Anisette cookies are another one of those traditional Italian cookie recipes. This cookie gets it's flavoring from the anisette liquor.

• Ready In: 30 mins
• Serves: 6
• Yields: 42 cookies

Ingredients

• 2  large eggs
• 1  cup sugar
• 3⁄4 teaspoon salt
• 2  teaspoons baking powder
• 2  tablespoons anisette
• 1  tablespoon  corn oil
• 1⁄4 cup unsalted butter, room temperature
• 2 2⁄3 cups flour
•  icing
• 1  cup confectioners' sugar
• 4  teaspoons milk
• 4  teaspoons light corn syrup

Directions

1. In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
2. In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
3. Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
4. Cover; refrigerate dough for several hours.
5. Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
6. Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
7. Using a spatula, transfer cookies to a wire rack to cool.
8. To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
9. Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
10. Makes approximately 3 1/2 dozen cookies.