“It was a tradition to have these cookies on Thanksgiving, Christmas and Easter. My grandmother always kept some on hand for her grandchildren.”—Elsie Laurenzo Palmer, Saratoga Springs, NY
- 2-2/3 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 3 eggs
- 1/2 cup butter, melted
- 1/4 cup 2% milk
- 2 teaspoons anise extract
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1/2 teaspoon lemon extract
- Coarse and colored sugars, optional
- In a large bowl, combine 2 cups flour, sugar and baking powder. In a small bowl, whisk the eggs, butter, milk and extract. Stir into dry ingredients until blended. Stir in remaining flour until dough forms a ball. Turn onto a floured surface; knead until smooth.
- Shape dough by rounded teaspoonfuls into thin 6-in. ropes; twist each rope into a "Q" shape. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool completely.
- For icing, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk and extract; beat until smooth. Spread over tops of cookies; decorate with sugars if desired. Yield: 6 dozen.
Originally published as Iced Anise Cookies in Taste of Home December/January 2010, p73
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