These delicious Italian Anisette Cookies (aka Zuccarini) are soft with a pop of Anise flavor in the cookie and the icing! If you're not a fan of anise you can substitute vanilla, almond or lemon extract!
ITALIAN ANISETTE COOKIES WITH ANISE ICING
6 eggs
½ lb. butter, softened
1 cup sugar
3 Tablespoons baking powder (yes, the amount is correct!)
1 tsp. anise extract (if you don't like anise, substitute vanilla, almond or lemon extract)
5 cups flour
Cream butter & sugar, then add eggs and vanilla and then the dry ingredients last. Roll (or use a small cookie scoop) into medium size balls on a cookie sheet and bake at 350 degrees F for about 10 minutes, just until the bottom is slightly brown (don’t overcook or they will get too hard).
ANISE ICING (cool cookies completely cooled before icing)
Confectioner's sugar (I start with about 2 cups)
¼ teaspoon salt
1 tsp. vanilla extract
1 tsp. anise extract (if you don't like anise, just omit or use almond or lemon extract)
Milk – as much as needed (you just have to eyeball it for the correct consistency)
Just mix some in a little bowl ---- then drizzle on cookies after cooled and sprinkle with nonpareils.
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