MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Josephine's Anise Cookies
Categories: Cookies, Snacks, Desserts
Yield: 54 servings

MMMMM--------------------------COOKIES-------------------------------
1/2 c Milk
1/2 c Vegetable or corn oil
1 c Granulated sugar
3 lg Eggs; room temp
1 1/2 ts (to 3) pure anise extract
- (see notes)
3 c All-purpose flour
1 1/2 tb Baking powder
pn Salt

MMMMM---------------------------GLAZE--------------------------------
1 1/2 c Confectioner's sugar
3 tb Milk
pn Salt
1 tb Anisette liqueur
+=OR=+
1/2 ts Pure anise extract
Multicolored nonpareils for
- decorating

MAKE THE COOKIES: In a large bowl, whisk together milk,
oil, granulated sugar, eggs, and anise extract until
well-combined. Add flour, baking powder, and salt, and
mix with a wooden spoon until smooth. Set aside and let
batter rest for 10-15 minutes.

Set oven @ 350°F/175°C with rack in the upper-middle
position.

Line three baking sheets with parchment paper. Drop
cookie batter by rounded teaspoonfuls onto the baking
sheets, about 1-1/2 inches apart. (I use a 1-1/2
teaspoon cookie scoop.)

Bake, one sheet at a time, for 10 minutes, until centers
of cookies bounce back when gently pressed. The cookies
should not brown. Remove from oven and let rest 2-3
minutes.

While cookies are still warm, remove from baking sheets
by gently lifting each cookie while peeling back the
parchment paper (a thin crumb impression of the cookies
will remain on the parchment; this is normal.) Transfer
cookies to wire racks to cool before glazing. **

MAKE THE GLAZE: In a medium bowl, whisk together
confectioner's sugar, milk, salt, and anise extract or
liqueur until smooth (I use liqueur). When cookies have
cooled to room temperature, dip tops into glaze and
sprinkle immediately with nonpareils. Let stand at room
temperature until glaze is dry.

NOTES: My grandmother's cookies, made with 3 teaspoons
(1 tablespoon) of extract always had a lovely, prominent
anise flavor. I love them this way. If you prefer a more
subtle flavor, or if you're using an artisanal brand of
extract that's particularly potent, decrease the
quantity in the batter to 1 1/2 to 2 teaspoons.

** I place a layer of wax paper under my cooling racks
to make cleanup after glazing a breeze. When finished,
just roll up the paper, with all of the dripped glaze
and sprinkles, and discard.

The longer the cookies sit, the color of the nonpareils
might "bleed" a little into the glaze. This is normal
and does not affect flavor. These cookies should not be
frozen and are best enjoyed within a day or two of
baking.

RECIPE FROM: https://stripedspatula.com

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