Anisette Italian Cookies

My in laws moved to Cleveland many years ago and when we would go and visit over the holidays my father-n-law would always pick up a platter from the local italian bakery with an assortment of italian cookies.  It didn’t take long for him to figure out which type was my favorite and would order a small platter of these Anisette Cookies just for me when we would  visit.  So, I think of him when I gobble these up!

 

Cookie:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3 large eggs
• 2 teaspoons anise extract (or almond extract)
• 2 1/2 cups all-purpose flour (may need up to 3 cups)
• 1 tablespoon baking powder
• 2-3 tablespoons milk

Icing:

• 2 cups confectioners’ sugar
• 4-5 tablespoons milk
• 1/8 teaspoon anise extract
•  candy sprinkles

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.  In a medium bowl blend flour and baking powder and set aside.
Mix butter and sugar until light and fluffy about 5 minutes, add eggs one at a time until thoroughly mixed.  Then add extract.

Add 1/3 flour to mixer while running, then 1 tablespoon of milk, next 1/3 of flour and another tablespoon of milk and final flour.  Mix till blended.  Add extra tablespoon of milk if to dry.

Using a tablespoon measurer, drop cookies on cookie sheet.  Gently roll balls between hands to smooth  finish.  Bake for 10-12 minutes.

In a medium bowl combine confectioners sugar, milk and extract and stir to blend.  You can microwave for 10 minutes to loosen if too thick, also add extra milk if needed.

Place sprinkles in a small bowl to the side.

Line a cooled baking sheet with parchment, taking each cookie and turning upside down to dip in icing and then dipping in sprinkles.  Line up on parchment to harden.  When finished place in refrigerator to speed up hardening.

Freeze extra to pull out and enjoy later.

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