- 1
Ingredients
- FOR COOKIES
- 1/2 cup butter
- 1/4 cup Crisco shortening
- 3/4 cup sugar
- 4 eggs
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons anise extract
- FOR GLAZE
- 2 cups powdered sugar
- 2 teaspoons anise extract
- 2 - 4 tablespoons milk
Preparation
Step 1
1. Preheat oven to 375°. Melt butter and shortening together. Add the sugar; mix well.
2. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract.
3. Sift together the 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.
4. Roll dough in small (1 inch) balls and place on parchment lined cookie sheets. Bake 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.
Glaze Directions:
1. Gradually whisk milk and anise extract into powdered sugar until a thick glaze forms. Keep it thick so it doesn’t drip right off of the cookies.
2. Dip top of each cookie into glaze then dip or sprinkle on nonpareils while glaze is still wet.