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)
nonpareils for decorating
Instructions
Preheat oven to 350 degrees and place parchment paper onto rimmed baking sheets.
In a separate bowl add the flour, baking powder and salt and whisk until incorporated.
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.
Add the eggs one at a time along with the extracts, beating until all is incorporated.
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.
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.
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.
Transfer to a wire rack to cool completely.
MAKING THE ICING
Stir together in a bowl the confectioners sugar, extract and half and half.
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).
Let the icing dry completely on a rack before you store the cookies away.
NOTE;
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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/12/italian-anisette-cookies-for-christmas.html