Josephine's Anise Cookies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Anise extract, pure
  • 1 1/2 tbsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 2 pinch Salt

• Oils & Vinegars

  • 1/2 cup Vegetable or corn oil

• Dairy

  • 11/16 cup Milk

• Desserts

  • 1 Multicolored nonpareils

• Beer, Wine & Liquor

  • 1 tbsp Anisette liqueur

Found on stripedspatula.com

Description

Ingredients

• 1/2 cup milk
• 1/2 cup vegetable or corn oil
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1-1/2 to 3 teaspoons pure anise extract*
• 3 cups all-purpose flour
• 1-1/2 tablespoons baking powder
• pinch salt
• 1-1/2 cups confectioners sugar
• 3 tablespoons milk
• pinch salt
• 1 tablespoon anisette liqueur OR
• 1/2 teaspoon pure anise extract
• multicolored nonpareils for decorating

Directions

• In a large bowl, whisk together milk, oil, granulated sugar, eggs, and anise extract until well-combined. Add flour, baking powder, and salt, and mix with a wooden spoon until smooth. Set aside and let batter rest for 10-15 minutes.
• Preheat oven to 350 degrees F with rack in the upper-middle position. Line three baking sheets with parchment paper. Drop cookie batter by rounded teaspoonfuls onto the baking sheets, about 1-1/2 inches apart. (I use a 1-1/2 teaspoon cookie scoop.) Bake, one sheet at a time, for 10 minutes, until centers of cookies bounce back when gently pressed. The cookies should not brown. Remove from oven and let rest 2-3 minutes. While cookies are still warm, remove from baking sheets by gently lifting each cookie while peeling back the parchment paper (a thin crumb impression of the cookies will remain on the parchment; this is normal.) Transfer cookies to wire racks to cool before glazing.**
• In a medium bowl, whisk together confectioners sugar, milk, salt, and anise extract or liqueur until smooth (I use liqueur). When cookies have cooled to room temperature, dip tops into glaze and sprinkle immediately with nonpareils.*** Let stand at room temperature until glaze is dry.