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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Italian Anise Cookies Recipe

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This recipe for Italian Anise Cookies is from Wendy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup granulated sugar
½ cup (1 stick) butter, melted
2 large eggs
¼ cup milk
1 tsp. anise extract
2¾ cups all-purpose flour
2½ tsp. baking powder
¼ tsp. salt
Glaze (see below)
Nonpareils

Glaze
1 cup powdered sugar
4-5 tsp. milk
1 tsp. anise extract
Directions:
Directions:
Preheat oven to 325°F. Line baking sheets with parchment paper and set aside.

Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended.

Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets.

Bake 8-10 minutes or until the bottoms are a light golden brown. Remove cookies to a wire rack to cool.

Prepare the glaze: Whisk the powdered sugar, milk and anise extract in a small bowl until smooth.

Dip the tops of the cookies in the glaze, and while the glaze is still wet, sprinkle on the nonpareils. Let set until glaze hardens.
Number Of Servings:
Number Of Servings:
80 cookies
Personal Notes:
Personal Notes:
Store cookies airtight at room temperature up to 2 weeks or freeze for up to 1 month.

 

 

 

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