A co-worker Kathy gave me this recipe after she was sharing her story of making them for lots of family functions. I then begged her for the recipe. I love good Italian cookies and this one does not disappoint. The only thing I did differently was to add almond extract instead of anise and almond milk instead of regular milk in both the cookie and the frosting.
I wanted an easy dessert for Easter and the added bonus for me is any recipe I can make ahead and freeze. So I made them yesterday and froze them and then today I defrosted two and had them 1/2 hr. after they defrosted. They are fabulous! Thanks Kathy ~
1 Tablespoon baking powder
2 teaspoons anise extract (or almond extract)
1 cup crisco
4 cups flour
1 cup sugar
1/2 cup milk (or almond milk)
For the Glaze
2 cups powdered sugar
2 - 3 Tablespoons milk
1 teaspoon anise extract
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
- In a large bowl, beat together the eggs, sugar, extract and baking powder.
- Add the crisco and milk, then the flouone cup at a time, until well combined.
- Pinch off walnut-sized pieces of dough, and roll smooth between your palms. Flour your hands if the dough is too sticky. Arrange the balls of dough 2 inches apart on the baking sheets.
- Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.
- Remove from the oven, then transfer to a wire rack to cool.
- Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
- Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie. After every 3 cookies you dip, top with sprinkles or else they won't stick.