Ingredients
Method
- Blend the Crisco shortening and granulated sugar in a large mixing bowl.
- Add the eggs and 1½ teaspoons anise extract. Mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the shortening mixture and mix until a soft, sticky dough forms.
- Do not add extra flour to the dough.
- Cover and refrigerate for a few hours until easier to handle.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the chilled dough and roll into balls using well-floured hands.
- Arrange on the prepared baking sheets, leaving space between the cookies.
- Bake for approximately 15 minutes, until set and lightly golden underneath.
- Cool completely.
- Combine confectioners' sugar and 1–2 teaspoons anise extract. Add milk one tablespoon at a time until thick and smooth.
- Dip the tops of the cookies into the icing.
- Immediately decorate with rainbow sprinkles.
- Allow the icing to dry completely, preferably overnight, before storing.
Notes
The original dough is sticky; avoid adding extra flour.
Refrigerate for a few hours before shaping.
Flour your hands lightly when rolling the dough.
Use thick icing so it stays on top of the cookies.
Let the icing dry overnight before packing.
Store in an airtight container at room temperature for approximately 4 days.
Freeze unglazed cookies for up to 2 months.
Contains wheat and eggs. Icing contains milk.
Refrigerate for a few hours before shaping.
Flour your hands lightly when rolling the dough.
Use thick icing so it stays on top of the cookies.
Let the icing dry overnight before packing.
Store in an airtight container at room temperature for approximately 4 days.
Freeze unglazed cookies for up to 2 months.
Contains wheat and eggs. Icing contains milk.