Italian Christmas Cookies - Anise Cookies

Whether a part of the assortment of Italian Christmas cookies or at a baby shower or wedding, these anise cookies are constantly development an appearances at my family celebrations (With a uncomplicated drop of food coloring they're perfect for any occasion!) If the licorice taste of anise doesn't suit you, try using almond, vanilla or even lemon extract...they are all delicious!

Makes about 8 dozen

Chocolate Christmas Cookies

Cookie Ingredients

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise passage (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk
Icing Ingredients

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise passage (optional)
food coloring (optional)
sprinkles of your choice(optional)
Preheat your oven to 350 degrees. Put in order your cookie sheets or pans by face them with parchment paper.

To Put in order these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the composition is light and fluffy, which should take everywhere between 3 and 5 minutes. Crack in each egg, development sure to mix well after each one. Add your option of extract.

Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding other third of the flour composition to your batter, and then other spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough. You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.

Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven.

Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

While the cookies are baking, mix together the confectioners sugar, milk and passage of your option (if you are using it). At this point you can also add food coloring if you want your icing to be a extra color. White is also just as nice though!

After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. Flip it over and let it rest on a flat face covered with wax paper. If you intend to use sprinkles, only dip a few at time and then sprinkle them, or else the frosting will dehydrate and sprinkles will no longer stick. (If your frosting begins to dehydrate before you are done dipping just microwave it for about 10 seconds to let melt again!)

Let the frosting dehydrate to the touch, arrange on a plate and get ready to serve these Italian Christmas cookies to your family and friends!

Italian Christmas Cookies - Anise Cookies