Italian Anise Cookies

Italian anise cookies

These are, without a doubt, one of my top three favorite cookies. They’re easy to make, they are not overly sweet, and they just about melt in your mouth. I hope you enjoy them as much as I do!

Italian Anise Cookies
3/4 cup sugar
1 stick (1/2 cup) unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp. anise extract
2-3/4 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp. salt

Glaze (recipe follows)
Decoration: multicolored nonpareils (optional(

1. Heat oven to 325 degrees F. Coat baking sheets with nonstick spray (or use a silicone liner).
2. DOUGH – Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in the next 3 ingredients until blended.
3. Drop rounded measuring teaspoons of dough 2 inches apart onto the prepared sheets.
4. Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool.
5. Dip tops of cookies in glaze and, while wet, sprinkle with nonpareils. Let set. Store airtight at room temp. up to 2 weeks or freeze up to 1 month.

Glaze * Whisk 1 cup confectioners’ sugar, 4-5 tsp. milk, and 1 tsp. ansie extract in a small bowl until smooth.

* When I made these last night, I only make half of the glaze recipe and found I had just enough.

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4 comments

  1. Lisanne says:

    Thank you *so* much for the recipe, Carol! I definitely plan to try them sometime. Mmm … I can almost smell them just by looking at the photo! :) LOVE that teacup and saucer, too! Gorgeous! And is that one of your hand-knitted dishcloths behind it? :)

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