Ingredients
- Cookies:
- 3 C. flour
- 1/2 t. baking soda
- 1 T. baking powder
- 1/2 C. (1 stick) butter
- 1/2 C. sugar
- 3 eggs
- 2 t. pure anise extract
- Icing:
- 1 1/2 C. powdered sugar
- 4-5 T. milk (first try 4, then add a little at a time if necessary)
- 1/2 t. anise extract
Preparation
Step 1
Preheat oven to 400 degrees, and line a baking sheet with nonstick foil or parchment paper.
In a medium bowl, combine flour, baking powder, and baking soda. Set aside.
In large bowl of a mixer fitted with paddle attachment, beat butter, sugar, eggs, and anise on medium speed until combined (it's ok to have chunks of butter floating in the egg).
With mixer on low speed, gradually add the flour mixture, scraping sides as necessary. Increase speed to medium low, and beat until dough forms.
Using a small cookie scoop or tablespoon (for uniformity), scoop balls of dough and roll them into fat ropes. Holding one end in each hand, place on end over the other and press to adhere, forming crescent, knot-like shapes. (Alternatively, you can just roll them into balls).
Place on prepared baking sheet, and bake 8-10 minutes until puffed and bottoms are golden. Leave 1 minute on the baking sheet, then transfer to a wire rack to cool.
Once cookies are completely cooled, whisk powdered sugar with milk and anise until smooth. Icing should be somewhat runny. Dip tops of cookies into icing, and then decorate with colored nonpareils if desired. Put back on rack to let icing dry. Store cookies in airtight container. Makes about 3 dozen