Food is arguably one of the strongest links we have to memory, so I’m celebrating the memory of my grandmother by making these anise cookies. We often baked them together and I recently found the recipe written on an old napkin! I LOVED (and still love) these cookies. They're firm and perfectly round on the outside, but have a soft, cake-like interior. The tops are coated with a hard, shiny glaze and covered with rainbow non-pareils. What child can resist the sight of all those sprinkles? Try these for yourself and see how delicious these treats are.
3 eggs 4 teaspoons baking powder 2 teaspoons anise extract 3/4 cup sugar 4 cups all-purpose flour 3/4 cup vegetable oil 1/2 cup milk
For the Glaze
2 cups powdered sugar 3-4 tablespoons milk 1 teaspoon anise extract
1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
2. In a large bowl, beat together the eggs, sugar, extract and baking powder.
3. Add the vegetable oil and milk, then the flour, one cup at a time, until well combined.
4. Chill the dough for 20 minutes to help with stickiness.
5. Pinch off walnut-sized pieces of dough, and roll smooth between your palms. Arrange the balls of dough 2 inches apart on the baking sheets.
6. Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.
7. Remove from the oven, then transfer to a wire rack to cool.
8. Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
9. Dip the tops of the cooled cookies into the glaze (just enough to coat the tops), then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
10. Top with sprinkles before the glaze hardens.
Cookies are best served they day they’re made. Once covered, the trapped moisture will soften the glaze and the colors from the sprinkles will bleed. Still tasty, but not so pretty.
Makes around 40 cookies.