Ingredients: |
Ingredients: COOKIE
4 -5 cups all-purpose flour
4 tsp baking powder
1 1/4 cups white sugar
1 tsp salt
6 eggs
1/2 lb Crisco shortening, melted (DO NOT USE BUTTER)
1 Tbsp Anise
ICING
1 box confectioners sugar
1 Tbsp anise
4-6 Tbsp milk
Food coloring, liquid -- red, green, yellow, blue
4 small glass bowls - one for each color
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Directions: |
Directions:COOKIE:
Preheat oven to 375º.
Prepare cookie sheets: lightly grease with PAM
In large mixing bowl, combine flour, baking powder and salt.
In small saucepan, melt shortening. Cool slightly. Add eggs and sugar and beat till well-blended.
Add to dry ingredients along with anise. Mix well until dough forms. Dough should be sticky, but not too. If you think it is too sticky, slowly add small amounts of flour until it dries somewhat (You will get a feel for this, as you make the dough).
Take a large tablespoonful of dough and roll between your palms into a "rope" about 1 1/2 to 2 inches long. Twist into a knot and place on prepared cookie sheet. You can also drop dough by tablespoonfuls on the cookie sheets, so you have a dough ball.
Bake for 15 minutes. Remove from oven and place on cooling rack to cool.
While the cookies are cooling, prepare icing.
ICING:
Mix confectioners sugar with anise and 2 tablespoons of milk until smooth.
Separate, by equal amounts, into four glass bowls. Add a few drops of food coloring to each bowl to get the color deepness you like. If icing is not smooth enough for icing cookies, add additional milk in small amounts to get to a very smooth consistency,
Dip tops of cookies in food coloring bowl to ice each cookie. Set on wax paper to dry. When dry, place in airtight container until ready to serve. These cookies can be frozen, but should be served at room temperature. |
This recipe for Italian Anisette Cookies is from