Italian Anise Cookies
These Italian anise cookies are an Easter tradition in my family! They are soft, and bursting with anise flavor. Topped with a sugar glaze and rainbow nonpareils!
Ingredients
For Cookie Dough
- 1/2 cup unsalted butter, soft
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup milk
- 2 tsps anise extract
- 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tbsp baking powder
For Glaze
- 2 cups powdered sugar
- 3 tbsps water
- 1/4 tsp anise extract
- nonpareils
Instructions
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- In bowl of a stand mixer using paddle attachment, or handheld mixer, cream butter and sugar until combined.
- Add eggs and mix until combined.
- Add milk, anise and vanilla. Mix until combined.
- In a esperate bowl, mix tgother flour and baking powder.
- Add flour mixture to wet ingredients slowly, a little at a time. Mix until smooth and well combined.
- Using a tablespoon or tablespoon sized scoop, scoop dough and roll into balls. Place on baking sheets at least 1 ½ inches apart.
- Bake in preheated oven for 12-15 minutes.
- Let cookies cool completely before dipping them in glaze.
- When cookies are cool, mix together ingredients for the glaze, except nonpareils.
- Make sure glaze is nice and smooth with no chunks.
- Dip the tops of the cookies in the glaze and set on a wire rack with baking sheet underneath. Immediately sprinkle with nonpareils.
- Let icing dry completely before storing cookies.
- Enjoy!