By: Antonella Bonesse, ISDA Contributor
1½ sticks of unsalted butter
1¼ cups granulated sugar
6 large eggs, room temp
1/2 cup milk, room temp
5 cups unbleached all purpose flour
6 generous teaspoons baking powder
1/2 teaspoon salt
2 teaspoons anise extract
1 tablespoon of unsalted butter
1/2 pound of confectioners sugar
6 tablespoons milk
- Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
- Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
Break off a handful of dough at a time and roll into long pencil, cut into 5- or 6-inch pieces. Shape into “S” shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
- Frosting: In a large bowl, melt 1 tablespoon of butter. Add in 1/2 pound of confectioners sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies.
- Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set. Let cool completely and store in airtight containers.
Click here to order Antonella’s Italian Classic Cookies