Italian Anise Cookies for Easter and Beyond
Author: 
 
Adapted from The Cooking with Nonna website, Anise Cookies
Ingredients
  • COOKIE DOUGH
  • 5 cups all purpose flour, un-bleached
  • 6 large eggs
  • 2 cups confectioner's sugar
  • 1 cup unsalted butter, softened
  • 2 tablespoons plus 1 teaspoon baking powder
  • 2 tablespoons anise extract
  • 1 tablespoon vanilla extract
  • pinch of salt
  • ICING
  • 3 cups, confectioner's sugar
  • 6 tablespoons half and half or cream, adjusting if you need a little more or less. Icing should have a nice flow when stirring it with a little thickness but not runny
  • 1 teaspoon anise extract ( or if you prefer another extract like lemon, almond or orange)
  • 1 drop of any food coloring to make your pastel colors
  • non-pariels and sprinkles to decorate
Instructions
  1. Preheat oven to 350 degrees and place parchment paper onto rimmed baking sheets.
  2. In a separate bowl add the flour, baking powder and salt and whisk until incorporated.
  3. In a large mixing bowl with your electric hand or stand mixer (preferably a stand mixer with paddle) add the softened butter and confectioners sugar, beat on medium speed until well combined.
  4. Add the eggs one at a time along with the extracts, beating until all is incorporated.
  5. Lower the speed and add in all your dry ingredients a cup at a time, dough ball will form and pull away from side, the dough will be sticky.
  6. Form your balls either from a rounded teaspoon or a small cookie scoop which I used. Remember you can roll your dough and form them into a knot or a ring if you like as well.
  7. Keep them 2 inches apart on the lined baking sheet and pop them in the oven for 12 minutes total, bottoms will be golden and tops still pale with some cracks.
  8. Transfer to a wire rack to cool completely.
  9. MAKING THE ICING
  10. Stir together in a small bowl the confectioners sugar, extract, half and half and food coloring if you are using it. Depending on how many cookies you're making you could do a large batch of white frosting then divide and separate some into smaller bowls so you can add your food coloring to each.
  11. Dip or brush the tops of the cookies into the icing then immediately add your sprinkles ( over a bowl so they don't fly all over your kitchen).
  12. Let the icing dry completely on a rack before you store them away.
  13. NOTE;
  14. You can bake these ahead of time and freeze if you don't frost them, I would recommend frosting them just a day or two ahead before you'll be serving them, otherwise the frosting won't look as nice and fresh.
  15. I made 68 cookies from this batch.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/03/italian-anise-cookies-for-easter-and-beyond.html