Italian Anise Cookies With Icing and Sprinkles

Recipe by CookinDiva
READY IN: 1hr 10mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
  • Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, 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).
  • 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.
  • Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
  • For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
  • Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
  • Allow icing to harden overnight; then store in air-tight containers or freeze.