Italian Anise Cookies are soft, tender cookies with a delicious anise flavor! Topped with a sweet glaze and colorful sprinkles, these cookies are ideal for Christmas cookie platter or in fact, year round fun!!
Preheat the oven to 350ºF/180ºC and line a two of baking sheets with non stick parchment paper
In a bowl whisk (or sieve) all purpose flour, baking powder and salt.
In a stand mixer bowl, beat with the whisk attachment the eggs until frothy, about 1 minute.
Gradually add the sugar and beat until the mixture is thick and pale, about 2 or 3 minutes.
Continue beating and gradually add the oil.
Then on low speed add the milk, anise extract and vanilla extract.
Remove the bowl from the stand mixer and add the flour in two additions mixing with a wooden spoon. It may be too sticky so add a couple more spoonfuls of flour if needed. (See Notes below)
Roll teaspoonfuls of the dough into balls and place on the prepare baking tray.
Bake for 10 to 12 minutes until the tops have cracked and are lightly browned. Don't over bake.
Glaze
Sieve the powdered sugar to ensure there are no lumps and so that your icing will be smooth.
Mix in the remaining ingredients in a small bowl until smooth. You may not need all the milk so just add 4 teaspoons to start and then add more as you need. The glaze should be thick but not too thick that it doesn't drip a little.
Dip the tops of the cookies into the glaze and place upright on a wire rack. Sprinkle immediately with rainbow sprinkles. Allow to set.
Notes
Use fine white sugar. In some countries, castor sugar (superfine white sugar) is available which is perfect to use in this recipe.
Regular olive oil or light flavored olive oil can be used instead of extra virgin olive oil.
Tips for Success
When measuring flour into cups always stir to loosen compacted flour then spoon into cups without packing down. Alternatively use scales and weigh the ingredients.
Whisk the eggs with the sugar really well.
Dough for these cookies will be soft. If it seems too sticky, set the dough aside for 10-15 minutes in which time it will thicken. If it’s still really sticky add a spoonful or two of flour.
Anise Cookies will crack when baking - this is normal.
Adjust the glaze with more milk or more powdered sugar until the correct consistency.
Add the sprinkles while the glaze is wet.
For more tips and FAQ's see above.This recipe has been adapted from A Baker's Odyssey by Greg Patent