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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Anisette Cookies Recipe

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This recipe for Anisette Cookies is from The Rapuano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
4 teaspoons baking powder
2 teaspoons anise extract
3/4 cup sugar
4 cups all-purpose flour
3/4 cup vegetable oil
1/2 cup milk

For the Glaze
2 cups powdered sugar
3-4 tablespoons milk
1 teaspoon anise extract
Directions:
Directions:
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 vegetable oil and milk, then the flour, one cup at a time, until well combined. Chill the dough for 20 minutes to help with stickiness.
Pinch off walnut-sized pieces of dough, and roll smooth between your palms. 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 (just enough to coat the tops), then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles before the glaze hardens.
Cookies are best served the day they’re made. Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed. Still tasty, but not so pretty.
Number Of Servings:
Number Of Servings:
Makes around 40 cookies.

 

 

 

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