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Italian Anise Cookies

My Christmas tradition, I only make them once a year

Prep
Cook
Serves 20people
Ingredients
FOR COOKIES:
1/2
cup butter
1/2
cup white sugar
3
large eggs
2
tsp anise extract (alternative: almond or vanilla extract)
2 1/2
cups flour
1
tbsp baking powder
2-3
tbsp milk
FOR ICING:
2
cups powdered sugar
3
tbsp milk
1
tsp vanilla extract
Food coloring (optional)
Sprinkles (optional)
Directions
1.
Preheat oven to 350 degrees Fahrenheit. Line cooking sheet with parchment paper (TIP: lightly spray baking sheet with cooking spray first to prevent the parchment paper from rolling)
2.
Sift or blend together flour and baking powder. Set aside.
3.
Cream butter and sugar until light and fluffy, about 5 minutes.
4.
Add eggs, one at a time, mixing after each one. Mix in extract.
5.
Add about 1/3 of the dry ingredients to the wet ingredients and mix, followed by 1 tablespoon of milk. Repeat until all dry ingredients are mixed well. Dough should be soft and sticky (softer than a drop cookie dough, almost like a brownie batter)
6.
Using a tablespoon cookie scoop or large spoon, make simple round drop cookies. Use wet fingers if you desire to shape them.
7.
Bake cookies 10-12 minutes. They should still be pale, and will be soft and cake-like on the inside. Cool completely.
8.
Make icing by mixing the powdered sugar, milk, and vanilla extract together until it is like a glaze. If it seems too thick microwave got about 10 seconds. Add food coloring if desired.
9.
Dip the tops of your cookies in your icing, holding upside down to allow any excess to drizzle off. Immediately top with sprinkles and place on wire rack. Allow icing to harden overnight. Store in air tight container or freeze.

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