These anise flavored Italian cookies are frosted with a delicious glaze and sprinkles and are a Christmas favorite! They can either be made into swirled little cookies or drop cookies.
1teaspoonanise extractor almond or vanilla extract
2cupsall purpose flour
2teaspoonsbaking powder
1/4teaspoonsalt
Anise Glaze
1 1/2cupsicing/powdered sugar
2tbspcream half and half or whipping cream
1/4tspanise extract
2tbspmelted salted butter
Instructions
In a bowl whisk together the flour, baking powder and salt.
In a large mixing bowl, cream together the butter and white sugar until light and creamy.
Add the eggs, one at a time, mixing well. Mix in the anise extract.
Mix in the dry ingredients by hand until dough is firm and only slightly sticky, adding more flour if necessary.
Refrigerate for 1 hour.
Using a tablespoon sized cookie scoop, scoop out the cookies onto a parchment lined baking sheet, leaving about 1.5 inches between the cookies.
Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
Remove the cookies to a wire baking rack and cool completely before glazing.
Anise Flavored Glaze
Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles, while glaze is still wet.
Let the glaze dry, then store in a closed container.
Notes
These cookies can be refreshed with a bread slice in their container! If you find that they dried out or you over baked them, simply store in a closed container with a fresh bread slice and they soften back up!
You can find anise extract at your local Italian grocer