Italian Anisette Cookies

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 5 cups All-purpose flour, unbleached
  • 2 tsp Anise extract
  • 6 generous tsp Baking powder
  • 1/2 lb Confectioners' sugar
  • 1 1/4 cups Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1 tbsp Butter, unsalted
  • 7/8 cup Milk

Found on wishesndishes.com

Description

Ingredients

• 1½ sticks of unsalted butter
• 1¼ cups granulated sugar
• 6 large eggs, room temp
• ½ cup milk, room temp
• 5 cups unbleached all purpose flour
• 6 generous teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons anise extract (can use lemon or almond extract)
• 1 tablespoon of unsalted butter
• ½ pound of confectioners’ sugar
• 6 tablespoons milk

Directions

• Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
• Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
• Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
• Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
• Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
• Let cool completely and store in airtight containers.