Italian Anise Cookies
These anise cookies soft, flavorful, and even better than your grandmother’s traditional Italian Christmas cookies. They’re the perfect addition to your selection of Christmas cookies this year, and even better because they're dairy free. Makes about 30 cookies.
Servings: 30 cookies
Calories: 161kcal
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 3/4 cup sugar
- 3 eggs
- 2/3 cup vegetable oil
- 1/4 cup unsweetened, plain dairy free milk
- 2 teaspoons anise extract
- 2 cups powdered sugar
- 3 - 4 tablespoons unsweetened, plain dairy free milk
- 1/2 teaspoon anise extract
- Nonpareil sprinkles optional
Instructions
- Preheat oven to 350˚F and line two baking sheets with parchment paper.
- In medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl with an electric mixer, beat sugar, eggs, oil, milk and anise extract until smooth.
- Add dry ingredients to the wet ingredients, 1 cup at a time, beating until each addition is evenly combined.
- Roll dough into balls about 2 tablespoons in size. Place balls onto prepared cookie sheets and bake for 10 - 12 minutes, or until tops have set. Remove from oven and allow cookies to rest for a few minutes before transferring to a cooling rack. They will need to cool completely before frosting.
- To make frosting, whisk ingredients together until smooth. Dip cookies into frosting and allow excess to fall off before transferring to a cooling rack. Sprinkle with nonpareils before frosting dries completely.
Nutrition
Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 87mg | Fiber: 0.5g | Sugar: 13g