Courtesy of Elizabeth "Bebe" Scaptura
Cookie Ingredients
½ cup softened butter or alternative
½ cup granulated sugar
3 large eggs
4 tsp. anise extract
2 ½ cups flour
1 tbsp. baking powder
3 tbsp. Milk
Icing Ingredients
2 cups confectioners sugar
5 tbsp. milk
1 tsp. anise extract
food coloring(optional)
colored sprinkles
Basic Cookie Preparation
Preheat your oven to 350 degrees. Beat the sugar and butter until light and fluffy. Add the eggs, one at a time, until well mixed. Next add the anise extract and continue to mix until incorporated. In a separate bowl, mix the flour and baking powder until well combined. Slowly add the dry mixture 1/3 at a time, adding 1 tablespoon of milk after each flour portion addition. Do not over beat the batter as gluten will develop. The finished batter should be the consistency of a tight brownie batter or play dough.
Line a cookie sheet with parchment paper. Using a tablespoon cookie scoop , place a scoopful of the dough in the palm of your hand and roll it into a ball. Place the formed cookies on the parchment paper, leaving about an inch between cookies. Bake for 10-12 minutes, or until the cookies begin to split on top. Remove from the oven and cool on a rack until they can be handled.
Basic Icing Preparation
Place all of the icing ingredients in a medium size bowl and mix until all of the ingredients are completely incorporated and a smooth thick glaze is formed. Immediately dip the top half of each cookie into the glaze and then into the sprinkles. Set on a display plate or rack and allow 30 minutes for the glaze to set.
Yield:30 cookies
Prep time:30 minutes
Cook time:10-12 minutes, 350 degrees
