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Italian Anise Cookies
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Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • Dough
      • 3/4 cup sugar
      • 1 stick (1/2 cup) unsalted butter, melted
      • 2 large eggs
      • 1/4 cup milk
      • 1 tsp anise extract
      • 2 3/4 cups all-purpose flour
      • 2 1/2 tsp baking powder
      • 1/4 tsp salt
      • Decoration: multicolored nonpareils
      • GLAZE
      • 1 cup confectioners’ sugar, 4 to 5 tsp milk and 1 tsp anise extract whisked in a small bowl until smooth.

    Directions

    Heat oven to 325°F. Coat baking sheet(s) with nonstick spray.

    Dough: Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients until blended.

    Drop rounded measuring teaspoons of dough 2 in. apart onto the prepared baking sheet(s).

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

    Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month.

    What do you think?

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    4 Comments

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    booboodog

    I baked these cookies tonight, followed other suggestions and added 1/4 cup more butter and same amount of extra sugar. Chilling the dough made it easier to handle, next time I will add two teaspoon of anise powder. Thanks for the recipe :-)

    November 27 2011 at 12:26 AM Report abuse rate up rate down Reply
    icantstopbaking

    i thought they were REALLY dry (after trying first baked batch)... so i added more butter (1/4 stick) and a bit more sugar to rest of dough and they were much better! my taste testers (hubby & friends) agreed! :)p``

    December 21 2010 at 10:49 AM Report abuse rate up rate down Reply
    blondekarisma

    I think this recipe was quick and easy, the cookies came out delicious and it was something the kids and i had fun doing together. instead of the anise extract we used anisette and they came out wonderful.

    December 13 2010 at 9:58 PM Report abuse rate up rate down Reply
    terrih1015

    This recipe is slightly differnet than the one that has been passed down from my ancestors when they came over from Italy. Our family recipe calls for 6 - 7 cups of flour and 6 - 7 tbls of baking power. Form balls light crisp moist cookies.

    December 10 2010 at 12:01 PM Report abuse rate up rate down Reply

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