Description
These traditional Italian cookies feature a soft, tender texture with a subtle anise flavor, topped with a sweet glaze and festive nonpareil sprinkles. Perfectly baked to have lightly golden bottoms and pale tops, they create a delightful treat loved for their distinctive flavor and charming appearance.
Ingredients
Cookie Dough
- 3 cups (375 g) all-purpose flour
- 5 tsps (20 grams) baking powder
- ½ tsp (3 grams) table salt
- 8 tbsps (112 g) butter
- ¼ cup (48 g) shortening
- ¾ cup (150 grams) granulated sugar
- 4 large eggs (room temperature)
- 2 tsps (10 ml) anise extract (or vanilla, almond, lemon, or orange extract)
- 3-4 tbsps (45-60 ml) milk
Glaze and Decoration
- 2 cups (240 g) confectioners’ sugar
- 1 tsp (5 ml) anise extract (same flavor as the dough)
- Nonpareils sprinkles (enough to top all cookies)
Instructions
- Sift dry ingredients: Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside this mixture for later use.
- Melt fats and combine sugar: Melt the butter and shortening together just until melted. Beat them until smooth, then add the granulated sugar. Mix thoroughly until fully combined and creamy.
- Add eggs and extract: Add eggs one at a time to the butter-sugar mixture, beating after each addition until the batter is smooth. Stir in the anise extract or your chosen flavor extract.
- Combine wet and dry mixtures: Gradually add the sifted flour mixture into the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the dough soft and slightly tacky. If too sticky to handle, add a small amount of flour but keep the dough softer than stiff.
- Form balls and bake: Roll the dough into small balls and place them spaced evenly on ungreased baking sheets. Bake in a preheated oven at 375°F (190°C) for 8 to 10 minutes, until the bottoms are lightly golden but the tops remain pale to maintain softness.
- Cool the cookies: Transfer baked cookies to a wire rack and allow them to cool completely before glazing.
- Prepare glaze: In a bowl, stir together the confectioners’ sugar with milk and the same anise extract used in the dough, mixing until smooth. The glaze should be thick enough to coat cookie tops without running off.
- Glaze and decorate: Dip the cooled cookie tops into the glaze, allowing excess to drip off. Immediately sprinkle nonpareils over the glaze. Place cookies aside to let the glaze dry fully before serving.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- Use the same flavor extract for both dough and glaze for consistent taste.
- Do not overbake; the tops should remain pale to keep the soft texture intact.
- Roll dough balls evenly sized for uniform baking.
- Glaze thickness is important: too thin will run off, too thick won’t coat properly.
- Nonpareils add a traditional festive touch but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
