Italian Anise Cookies

Cookie Dough:
2½ cups all-purpose flour
2½ teaspoons baking powder
teaspoon salt
2 large eggs
⅔ cup (130 grams) granulated sugar
½ cup Eextra virgin olive oil
¼ cup whole milk
1 ½ teaspoons anise extract
1 teaspoon vanilla extract

Glaze:
1 cup powdered sugar
⅛ teaspoon anise extract or to taste
6 teaspoons whole milk or water

INSTUCTIONS: 
 
Cookie Dough:
Preheat the oven to 350ºF/180ºC and line a two of baking sheets with non stick parchment paper
In a bowl whisk (or sieve) all purpose flour, baking powder and salt.
In a stand mixer bowl, beat with the whisk attachment the eggs until frothy, about 1 minute.
Gradually add the sugar and beat until the mixture is thick and pale, about 2 or 3 minutes.
Continue beating and gradually add the oil.
Then on low speed add the milk, anise extract and vanilla extract.
Remove the bowl from the stand mixer and add the flour in two additions mixing with a wooden spoon. It may be too sticky so add a couple more spoonfuls of flour if needed.
Roll teaspoonfuls of the dough into balls and place on the prepare baking tray.
Bake for 10 to 12 minutes until the tops have cracked and are lightly browned. Don’t over bake.

Glaze:

Sieve the powdered sugar to ensure there are no lumps and so that your icing will be smooth.
Mix in the remaining ingredients in a small bowl until smooth. You may not need all the milk so just add 4 teaspoons to start and then add more as you need. The glaze should be thick but not too thick that it doesn’t drip a little.
Dip the tops of the cookies into the glaze and place upright on a wire rack. Sprinkle immediately with  sprinkles. Allow to set.

 

TIPS

Whisk the eggs with the sugar really well.
Dough for these cookies will be soft. If it seems too sticky, set the dough aside for 10-15 minutes in which time it will thicken. If it’s still really sticky add a spoonful or two of flour.
Anise Cookies will crack when baking – this is normal.
Adjust the glaze with more milk or more powdered sugar until the correct consistency.
Add the sprinkles while the glaze is wet.