Italian Anise Cookies

Ingredients:

FOR THE COOKIES:

1 stick unsalted butter (8 tablespoons)

3 large eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup granulated sugar

1/4 teaspoon kosher salt

2 teaspoons anise extract

FOR THE ICING:

1 cup powdered sugar

2 tablespoons whole or 2% milk

1/4 teaspoon anise extract

1 tablespoon nonpareils

Instructions:

MAKE THE COOKIES:

Cut 1 stick unsalted butter into 8 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 3 large eggs on the counter. Let both sit at room temperature until the butter is softened, about 1 hour.

Place 2 1/2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl, and whisk to combine.

Add 1/2 cup granulated sugar and 1/4 teaspoon kosher salt to the bowl with the butter. Beat with the paddle attachment on high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Beat in the eggs one at a time, waiting until each is incorporated before adding the next.

Add 2 teaspoons anise extract and beat on medium speed until combined. Add the flour mixture and beat on the lowest speed until just combined, 30 to 45 seconds.

Cover and refrigerate the dough for 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

Scoop 1 tablespoon portions of dough, and roll each one into a ball. Place on the baking sheets about 1 1/2 inches apart, up to 20 cookies per sheet.

Bake for 5 minutes. Rotate the baking sheets from top to bottom and front to back. Continue to bake until cracked on top and light golden-brown on the bottom, about 5 minutes more. Let cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks and let cool completely.

MAKE THE ICING:

Place 1 cup powdered sugar, 2 tablespoons whole or 2% milk, and 1/4 teaspoon anise extract in a small bowl. Whisk until smooth and no lumps remain.

Place the wire rack with the cookies over a baking sheet. Dip the top of each cookie in the icing, let any excess drip off, and return to the wire rack. Sprinkle 1 tablespoon nonpareils evenly over the cookies. Let sit until the icing sets, at least 1 hour.

Nutrition Information:

YIELDS: 40 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use salted butter instead of unsalted in the cookie recipe?

It’s recommended to use unsalted butter to have better control over the salt content.

If using salted butter, adjust the added salt accordingly.

Can I substitute anise extract with another flavor?

Yes, you can substitute anise extract with vanilla extract or almond extract if you prefer a different flavor.

How long should I refrigerate the cookie dough?

Refrigerate the cookie dough for at least 30 minutes.

This helps it firm up, making it easier to handle and enhances the flavor.

Can I use a hand mixer instead of a stand mixer for the cookie dough?

Yes, you can use a hand mixer if you don’t have a stand mixer.

Ensure thorough mixing for a light and fluffy texture.

How many cookies does this recipe yield?

The recipe makes approximately 40 cookies.

The actual number may vary based on the size of the cookie portions.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough.

Shape it into a log or individual portions, wrap tightly, and freeze.

Thaw in the refrigerator before baking.

Is it necessary to use nonpareils for the icing?

No, nonpareils are optional. You can customize the cookies with different sprinkles or omit them altogether.

Can I use skim milk instead of whole or 2% milk for the icing?

Whole or 2% milk is recommended for a richer flavor in the icing.

Skim milk can be used, but the texture and taste may differ.

How long should I wait for the icing to set on the cookies?

Let the cookies sit for at least 1 hour to ensure the icing sets completely.

This helps prevent smudging when storing.

How should I store the cookies for freshness?

Store the cookies in an airtight container at room temperature.

They can be kept for several days, and the flavors often improve over time.