These traditional Italian Anise Cookies (aka Italian Christmas Cookies) are soft, almost cake-like, and have the classic liquorice flavor everyone loves.
Ingredients
For the cookies:
½cupunsalted butter or 1 Country Crock Unsalted Baking Stick
1cupgranulated sugar
2large eggs
¼cupmilk
1teaspoonanise extract
2 ¾cupall-purpose flour
2 ½teaspoonbaking powder
¼teaspoonsalt
For the Glaze:
2cupsconfectioners' sugar
2teaspoonanise extract
3-4Tablespoonsmilk
Instructions
Preheat oven to 325°. Line baking sheets with parchment paper and set aside.
Using an electric mixer, cream butter with sugar until light and fluffy, about 3-5 minutes. Add eggs, milk, and anise extract, beating until combined. Beat in flour, baking powder, and salt until combined.
Use hands to lightly roll rounded teaspoons of dough and place 1 in. apart on prepared baking sheets.
Bake 8-12 minutes, or until the bottom of cookies are a light golden brown. Allow cookies to cool for 2 minutes on the baking sheet, then transfer to wire rack to fully cool.
To make the glaze, whisk powdered sugar, anise extract, and 3 tbsp. milk together. If too thick, add milk 1 tsp. at a time until desired consistency is achieved.
Pour glaze into a shallow bowl. Dip top of each cookie in the glaze, return to the wire rack, and sprinkle with nonpareils. Allow glaze to set before serving.
Notes
If you are finding your dough too sticky when you are trying to roll it in your hands, add additional flour as needed, 1 Tbsp at a time.