My Moms Italian Anisette Cookies Recipe

How to make it

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• Preheat oven to 375 degrees.
• Mix butter (must be room temperature), mix with sugar, sour cream, eggs, anise flavoring.
• Mix these ingredients well.
• Add dry ingredients and mix well again.
• The dough will be sticky so put in refrigerator until it hardens so you can work with it. Make small balls and place on cookie sheet, un-greased cookie sheet.
• Spread far apart because they spread. Bake for 10 to 15 minutes; check the bottom after 10 minutes, if light brown they're done.
• Do not overcook. Cool before icing.
• ICING:
• Milk, Powdered sugar, Anise flavoring
• Ice cooled cookies and sprinkle the Nonpareil sprinkles.
• Now you are going to want to add icing to the cookies, so you are going to have to make the icing.
• HERE IS HOW YOU MAKE THE ICING:
• Get a medium sized bowl, one that is deep and narrow.
• Put in 3 cups of confectioner's sugar also called powdered sugar, and then add in 1/4 cup of milk and 1/2 tsp. pure anise extract.
• Mix this well. Making icing like this is a very forgiving recipe; you just add a little more milk and or a little more powdered sugar as you go to get the right consistency.
• When you add the milk, just add one drop at a time, a little goes a long way with the powdered sugar stuff.
• You want to get the consistency of the icing so as to drip off of a spoon but still be thick enough to not totally drip off of the cookie.
• You will have to experiment with this until you get it just right.
• TIP: You need to get the Nonpareils which are THINNER and have no chocolate bits