INGREDIENTS
- COOKIE
- 1⁄2 cup butter, softened
- 1⁄2 cup sugar
- 3 large eggs
- 2 teaspoons anise extract (or almond extract)
- 2 1⁄2 cups all-purpose flour (may need up to 3 cups)
- 1 tablespoon baking powder
- 2 -3 tablespoons milk
- ICING
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1⁄8 teaspoon anise extract
- food coloring
- decorative candy sprinkles
DIRECTIONS
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies – use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
- Bake cookies 10-12 minutes (they won’t be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.
