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Anise Cookies




Source of Recipe


Internet


List of Ingredients




Cookies
4 large eggs
3/4 cup vegetable oil
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 cups all-purpose flour, as needed
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons anise seeds

Glaze
1 1/2 cups confectioner's sugar
2 tablespoons anisette, rum, or water, as needed
Colored nonpareil sprinkles, for decorating



Recipe



Position racks in the center and top third of the oven and preheat to 375°F.

To make the cookies, beat the eggs in a large bowl with an electric mixer on high speed until thickened. Gradually beat in the oil. Add the sugar in three additions, beating well after each addition. Beat in the vanilla. Using a wooden spoon, stir in 1 cup of the flour, anise seed, baking powder, and salt. Stir in enough of the remaining flour to make a sticky, stiff dough.

Using a rounded teaspoon for each, roll the dough between your palms into a rope about 1/2 inch thick rope and 4 inch long. Cross each rope to make a loop (think of the ribbons people wear on their lapels), and place about 1 inch apart on ungreased baking sheets. If the dough becomes too soft or sticky to handle, cover and refrigerate for about 30 minutes to chill slightly.

Bake, switching the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are light gold, about 10 minutes. Cool on the baking sheets for 3 minutes, then transfer to wire cake racks to cool completely.

To make the glaze, sift the confectioner's sugar into a small bowl. Add enough of the anisette to make a glaze with the consistency of heavy cream. One at a time, dip the cookies, rounded sides down, into the glaze, and let the excess glaze drip back into the bowl. Lay the cookies on waxed paper and sprinkle with the candy confetti while the glaze is still wet. Let stand to set the glaze. (The cookies can be made up to 5 days ahead, stored in airtight containers at room temperature.)