Tuesday, January 31, 2012

Italian Anise Cookies

These are the best cookies to accompany your morning coffee. Make these a day ahead as they need to firm up and let the anise flavor develop.

I had one of those mornings where my camera decided to focus on my utensils and mixer rather then the ingredient so, there are no step by step pics.

Beat 1/2 C. of softened butter with 1/2 C. sugar until fluffy. Add 3 large eggs one at a time and beat until blended. Add 2 tsp. of anise extract. You can also flavor them with lemon or vanilla or almond. I think anise is best! Add 1 Tablespoon of baking powder. Add 2 1/2 C. of flour. You migh add up to 3 cups. I used 2 3/4 C.. The batter should be the consistency of a thick cake batter. Add 2-3 T. of milk until you have the right consistency.

Use a 1 Tablespoon scoop and place the dough in balls on parchment covered cookie sheets.

Bake at 350 degrees for 12 minutes. They will not turn brown and they will be very delicate and cake like. Let them cool on racks.

Make a glaze by beating 2 cups of confectioners sugar with 1/8 teaspoon anise extract and 3 Tablespoons of milk.

After the cookies have cooled for about 10 minutes, dip the tops in the glaze and sprinkle them with colored sprinkles.

I've done it again..this is my 5th Kitchenaid I've gone through. At least this time I just broke the whisk and didn't burn out the motor. I need to find a replacement fast.

Let the cookies rest overnight. Store them in a sealed container.

Eat them for breakfast with coffee.