Italian Anise Cookie Recipe
- ¾ cup sugar
- 1 stick (½ cup) unsalted butter, melted
- 2 large eggs
- ¼ cup milk
- 1 teaspoon Bickford Anise Flavor
- 2 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- Decoration: multicolored nonpareils
- Glaze (recipe follows)
Heat oven to 325o F. Coat baking sheets(s) with nonstick spray.
Dough: Beat sugar, butter, eggs, milk and Bickford Anise Flavor in a large bowl with mixer until blended. On low speed, beat in flour, baking powder and salt until blended. Drop rounded measuring teaspoons of dough 2- inches apart onto the prepared baking sheet(s). Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool. Dip tops of cookies in Glaze (see below) and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temperature up to two weeks or freeze up to one month.
Glaze: Whisk 1 cup confectioner’s sugar, 4 to 5 teaspoons milk and 1 teaspoon Bickford Anise Flavor in a small bowl until smooth.
Image Source: Flickr