Instructions:
Mixing the Dough:
- Combine flour, salt, and baking powder in a medium bowl. Whisk them together and set aside.
- In a separate mixing bowl, cream together the butter and both sugars until the mixture is light and fluffy.
- Add eggs one by one, mixing well after each addition. Blend in vanilla and anise extracts.
- Gradually fold in the flour mixture to the creamy batter. Be careful not to overmix.
- Chill the dough for one hour in the refrigerator.
Baking the Cookies:
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
- Form the dough into 1-inch balls. For a neat appearance, dip the bottom of a small glass in powdered sugar and gently press each ball to flatten slightly.
- Bake the cookies for 8-10 minutes until they are just set. Let them cool completely after removing them from the oven.
Preparing the Glaze:
- For the glaze, sift two cups of powdered sugar into a bowl.
- Whisk in milk and vanilla extract until smooth.
- Dip the top of each cooled cookie into the glaze, then sprinkle with nonpareil sprinkles.
- Allow the glaze to set completely before storing the cookies.
Storage Tips: These cookies can be stored at room temperature in an airtight container for up to a week. For longer storage, freeze them for up to three months. If freezing, consider adding the glaze and sprinkles after thawing to prevent color run.
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