Ingredients
The following ingredients have 48 Servings
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened at room temperature
- 7 tablespoons granulated sugar
- 2 large eggs
- 1/4 cup whole milk
- 1-1/2 teaspoons anise extract*
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened at room temperature
- 2 teaspoons lemon juice
- 3 to 4 teaspoons whole milk, or as needed
- Multi-colored nonpareils
Instruction
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- Beat together the butter and sugar until well blended.
- Add the eggs, milk and extract to the butter and blend together on low. Blend in the flour mixture.
- Use a damp paper towel to wipe your hands and roll dough into smooth balls, placing onto ungreased cookie sheets, about 2 inches apart.
- Bake for about 15 minutes or until lightly browned on the bottoms, swapping trays halfway if doing multiples. Transfer to a rack to cool.
- For the glaze, whisk together powdered sugar, butter and lemon juice until blended.
- Add milk, 1/2 teaspoon at a time until glaze is thick but a still pourable consistency. Correct as needed with additional powdered sugar or milk.
- Use a squeeze bottle to drizzle over the cooled cookies or dip tops of cookies into glaze, add sprinkles and set aside to dry.
