Italian Cookies #christmas #cookies
It is the one Italy, hard core. It’s got a cookie that is the spice of anise extract. If you are not familiar with aniseed – the closest thing to compare a taste for is black licorice. Black licorice flavor it was not super strong, but if you have an aversion to it You can make use of almond, vanilla or lemon extract … all varieties will taste great.
I hope that this Italy Anisette cookies brings back great childhood memories for my husband. This will be a great addition to Your holiday cookie tray and I will be making them every year now. Christmas just wouldn’t be Christmas without this recipe!
- 6 large eggs, room temp
- ½ cup milk, room temp
- 6 generous teaspoons baking powder
- ½ teaspoon salt
- 1½ sticks of unsalted butter
- 1¼ cups granulated sugar
- 5 cups unbleached all purpose flour
- 2 teaspoons anise extract (can use lemon or almond extract)
- 6 tablespoons milk
- 1 tablespoon of unsalted butter
- ½ pound of confectioners’ sugar
- Preheat the 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. Combine fennel. Add milk and flour, alternating each part until it is all combined.
- Turn the dough onto a floured board and knead yg until dough is firm and not sticky, adding flour more and if necessary.
- Break some of the dough at a time and roll to pencil the length, cut into 5 or 6 inch pieces. Shape into the’s ‘ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on a rack, then frost. Makes about 5 dozen cookies depending on size.
- Frosting: in a large bowl, melt 1 tablespoon butter. Add ½ pound of confectioners ‘ sugar. Stir in the milk, stirring to combine, for desired consistency for cake frosting. Brush on cookies or use a spoon, applying sprinkles immediately and return to the shelves to organize.
- Let cool completely and store in an airtight container.