Italian Annisete Cookies - Pizazz Style!
- Servings: 2 1/2 dozen cookies
- Prep Time: 10 - 15 Minutes w/ decorating
- Cook Time: 10 Minutes
- Total Time: 25 minutes
|8 cups||All-purpose Flour|
|2 cups||White Sugar|
|1 cup||Milk 4 Eggs|
|2 Tbsp||Baking Powder|
|1½ cups||Vegetable Oil|
|2 Tbsp||Anise Extract|
|4 tsp||Anise Extract|
|2 cups||Confectioners' Sugar|
|¼ cup||Hot Water|
|to||Make Icing: Blend In 1 - 2 Tablespoons Anise Extract & Enough Hot Water To 1 Cup Confectioner's Sugar To Form a Smooth Icing.|
Preheat oven to 375 degrees F
In large bowl, mix flour, baking powder and white sugar. Make a hole in the center and add oil, milk, 2 tablespoon anise extract, and eggs. Mix together until dough is moist.
Put some shortening on your fingers and take off dough in 1 - 2 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart. Press down lightly on each cookie.
Bake for 10 minutes, until the bottom of the cookie is a warm brown color.
Dip cookies in Icing once they are cooled and sprinkle with rainbow nonpareil sprinkles.