Let's talk about cookies. Cookies are definitely something I love but I do not seem to make them enough. Anisette Cookies are an Italian favorite, and they are best when made with anise extract. When I was little my Nana would gather her grandchildren and we would make these cookies together. The fun part about making these cookies is that since they have to handled, we would all make our initials and those would be our cookies to eat when they were served to the family. It was silly but we all had fun making them.
Years later I was a friends house and she made them and they were just like Nana made!!! You know who you are if you are reading this :), and I love that you shared your recipe with me. I knew I had to make them for myself.
Anisette Cookies (Noni Cookies)
1 cup granulated sugar
12 heaping tablespoons butter flavor Crisco
1/2 cup milk (room temp.)
5 cups flour
6 heaping teaspoons baking powder
1 3/4 tablespoon anise or lemon extract
Preheat oven to 400 degrees
In a large bowl cream sugar and shortening for 5 minutes. Add eggs one at a time, mix well after each with mixer on low speed. Add 1/2 cup of milk, 3 cups of flour, baking powder and extract. Stir slowly adding the remaining 2 cups of flour until dough is pliable. Dough should be sticky when you take it out of the bowl, and kneed on a floured board. Kneed till dough is firm.
Break into 1"balls, dough will rise to 2x size when baked. Place dough balls on ungreesed cookie sheet 2" apart. Bake in hot oven 8-10 minutes, till top is slightly browned. Remove from oven and cook on rack before frosting.
YES!!! Frosting. This is what makes these cookies what they are, the frosting and the sprinkles.
3 1/2 cups of confectioners' sugar
1 teaspoon anise or lemon extract (accordingly)
1/4 cup milk (room temp.)
Combine sugar with extract and mix well.
Add milk to form a paste: to thick add more milk, to thin add more sugar.
Frost cookies on wax paper and immediately sprinkle.
When cooled (about an hour) move to decorative plate.