Italian Anise Cookies

Ci scusiamo. Al momento non è disponibile alcuna traduzione italiana per questa pagina.

These are the cookies that I shared at the 2008 IFAFA Conference in Sacramento. -Linda Coda Brigante

Dough:

  • 3/4 cup sugar
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp anise extract
  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • Decoration: multicolored nonpareils

 

  1. Heat oven to 325 degrees F. Coat baking sheet(s) with non-stick spray.
  2. Dough: beat first 5 ingredients in a large bowl with mixer until blended. On low
    speed, beat in next 3 ingredients, until blended.
  3. Drop rounded measuring teaspoons of dough 2 in. apart onto the prepared baking sheet(s). (I used a small ice cream scoop to make a ball.)
  4. Bake 8 to 10 minutes until bottoms are light golden. (Be sure to pre-heat oven. I baked the cookies about 15 minutes, gently lifting the cookie to check the bottoms. Be sure not to over bake.) Remove cookies to a wire rack to cool.
  5. Dip tops of cookies in Glaze and while wet, sprinkle with nonpareils. (Take a cookie, dip or spread glaze and then sprinkle. Do not glaze the batch and then sprinkle, the glaze will have already hardened.) Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month.

Glaze

Whisk 1 cup confectioners’ sugar, 4 to 5 tsp milk and 1 tsp anise extract in a small bowl until smooth.

The recipe stated it made 80 cookies. Using the small ice cream scoop, it made 40 cookies.

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