How to Make Italian Anise Cookies
Very popular holiday sweets because these Italian Anise cookies are absolutely delicious and very festive looking too. 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.
Ingredients
- ½ pound butter softened
- 1 cup sugar
- 6 large eggs
- 2 tsp anise extract, (or vanilla extract)
- 4 cups all-purpose flour
- 4 tsp baking powder
- 1 pinch salt
For the Icing
- 3-3/4 cups confectioner's powdered sugar
- 2 tsp vanilla extract
- 5-6 tbsp milk
To decorate
- Assorted multi-colored sprinkles
Instructions
- 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; gradually add to the creamed mixture and mix well.
- 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. Bake at a preheated 350 F oven for 9-11 minutes or just until the bottoms are lightly browned. Remove to wire racks to cool completely.
- 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.
Notes
TIPS & TRICKS
This makes about 7 dozen. If you only wish to make a half batch, simply halve the measurement.
Nutrition
Serving: 84piecesCalories: 55kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 39mgPotassium: 10mgFiber: 0.2gSugar: 2gVitamin A: 87IUCalcium: 16mgIron: 0.3mg
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