Frosted Italian anisette cookies
Italian anisette cookies
Ingredients
Cookies:
1/2 cup unsalted butter or margarine
1/4 cup shortening
3/4 cup granulated sugar
4 large eggs
3 cups all-purpose flour
5 teaspoons baking powder
1/2 tsp. salt
2 tsp. anise extract can use vanilla or lemon extract instead
Glaze:
- 2 cups confectioners’ sugar sifted
- 3 Tbsp. milk
Instructions
For cookies:
Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition.
Mix in the anise extract.
Sift or whisk together flour, baking powder and salt.
Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft.
Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets.
Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
Remove cookies to wire rack and cool completely before glazing.
Leave a Reply