We grew up eating these cookies at every holiday, every wedding, every shower, every funeral, visiting family, well you get it. We ate these a lot!
Our Nonnas, Moms passed down the recipe. They always made a double batch to share with neighbors, friends & family.
I hope you like them as much as we do. Enjoy!
Italian Anisette Cookies
(lemon, or vanilla extract can be substituted)
This recipe makes 36 cookies.
In a large mixing bowl:
3 jumbo eggs - beaten (if you have smaller eggs you may need 4 eggs)
1/4 cup milk (whole or low fat)
1 TBSP anise extract (not flavoring)
1/2 cup sugar
1 stick (1/2 cup) softened butter
Mix all the above with a hand/stand mixer.
Slowly add:
1 TBSP. baking powder
3 cups flour
Mix with wooden spoon until the dough comes together. If it is too wet/sticky add a little bit of flour until you are able to easily roll some of the dough into a golf ball shape.
Take your small scoop (tablespoon size), scoop the batter onto a silicone mat, lined baking sheet.
Note: If you do not have these silicone mats, they are a game changer. You will never have burnt bottoms (cookie bottoms, that is) ever again. You cookies, brownies, pizzas, etc. will easily lift off with a spatula. Bonus: your baking sheet will stay clean!
After all your batter has been scooped onto your baking sheets, roll them in the palm of your hand to smooth them out, place back onto your baking sheet.
Bake at 350 degrees for 10 - 12 minutes. Bottoms should be a tan/sand color. Tops will still be light.
Let cool on a cookie cooling rack, sitting over a foil lined baking sheet.
Glaze and add sprinkles or nonpareil candies.
Glaze:
Mix in a small bowl:
2 cups confectioners sugar
3 TBSP water
1/4 tsp anise extract
Use a butter knife to apply to the cookie. Place cookie back onto the cooling rack, add sprinkles. Any sprinkles that fall will fall onto the foil lined baking sheet, you can use those again.
These cookies freeze very well, plain or frosted.
The cooling racks I have listed below, will fit into the listed baking sheets.
