WHAT'S COOKING IN MAMMA'S KITCHEN THIS CHRISTMAS
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Italian Anise Cookies
Put a spin on traditional butter cookies with this Italian favorite that's made with anise extract in the batter as well as in the powdered sugar–based glaze, and topped with crunchy nonpareils
Dough ¾ c. sugar 1 stick unsalted butter 2 large eggs ¼ c. milk 1 tsp. anise extract 2¾ c. all-purpose flour 2½ tsp. baking powder ¼ tsp. salt
Glaze 1 c. confectioners’ sugar 4 tsp. to 5 tsp milk 1 tsp. 1 tsp anise extract Decoration: multicolored nonpareils
Directions Heat oven to 325°F. Coat baking sheet(s) with nonstick spray. Dough: Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients until blended. Drop rounded measuring teaspoons of dough 2 in. apart onto the prepared baking sheet(s). Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool. Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month. Whisk 1 cup confectioners' sugar, 4 to 5 tsp milk and 1 tsp anise extract in a small bowl until smooth.