AUNT LORRAINE’S ANISE COOKIES
¼ cup butter, softened
¼ cup shortening
¾ cup sugar
3 ½ cups flour
2 tablespoons + 1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon anise extract
2/3 cup light cream
1 tablespoon butter
¼ cup milk
2 ½ cups powdered sugar
1 ½ teaspoons anise extract
Colored sprinkle ‘dots’
Preheat oven to 375 degrees.
Combine the butter, shortening, and sugar in the bowl of a stand mixer and beat with a paddle until smooth. Add the eggs, one at a time, and beat until smooth.
Whisk the flour, baking powder, and salt in a separate bowl until well combined. Add half of this mixture to the mixing bowl along with the extract and cream. Blend until incorporated and scrape down the sides and bottom of bowl. Add the remaining dry mixture and mix until blended.
Form the dough into balls about 1” in diameter and place on parchment lined baking sheets about 3” apart. If the dough is sticky, you can moisten your fingers with water to prevent sticking. Press the balls down lightly on the baking sheet with damp fingers into disks.
Bake for 10-12 minutes until puffed and firm when you tap them. They will be very lightly golden brown on the bottom, but with very little color on the tops.
Remove to cool completely on racks.
To make the frosting, melt the butter in a medium saucepan and stir in the milk to warm it. Remove from heat and add the powdered sugar and extract. Whisk until smooth.
Dunk the rounded tops of the cookies into the frosting and top with the colored sprinkles while they are still wet. The frosting will dry and harden as they sit.
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