(Mass Appeal) – Do you have a sweet tooth? Well, good news, you have an excuse to indulge because it’s national cookie day! Joining us with some delicious looking inspiration is Danielle Formaro, author of “add THIS to your plate! Mastering the Essentials in Cooking, Nutrition, and Fitness”
Italian Anisette Cookies
- 1/2 cup unsalted butter
- 1/4 coconut oil
- 3/4 cup granulated sugar
- 4 large eggs
- 3- 1/3 cups all-purpose flour (and a little extra if needed)
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon of pure vanilla
- 1-1/2 teaspoon of “real” anise oil
- 2 cups confectioners’ sugar sifted
- 3 Tbsp. milk
- rainbow sprinkles
- Melt butter and coconut oil. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise oil and vanilla. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 6-8 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing. (super important! If you do not, the frosting will melt right off)
- Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored sprinkles or nonpareils while glaze is still wet. Dip about 5 cookies at a time and return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
- If you do not like don’t like licorice flavor (which is the anisette oil) you can also use lemon oil instead or just not add it in and only use the vanilla.
- Makes a lot of cookies, depending on how large you roll them.