Italian Anise Cookies

This recipe makes a big batch of cookies so they’re perfect for a Christmas cookie exchange, as edible holiday gifts, or to bring along to a holiday gathering or family get-together.


– butter  – sugar – eggs – anise extract – all-purpose flour – baking powder

In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs and the extract using (anise or vanilla). Combine the flour, baking powder, and salt.


Drop by rounded teaspoonfuls onto ungreased baking sheets. Chill balls of dough for about an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper.


In a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve a thin but creamy consistency.


Dip cookies in icing; allow any excess to drip off. Top with sprinkles. Let stand until set.


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