Anisette Italian Cookies are a traditional Italian cake-like cookie that is covered with a shiny glaze and colorful sprinkles. Quick and easy to make with just a few ingredients one being anise extract that gives these cookies their amazing flavor.
Sicilian Cookie Recipes.
My mother n law is from Sicily and her family-owned Italian grocery stores. To say the women knows her way around the kitchen is an understatement.
When we would go visit over the holidays my father-n-law would always pick up platters of Italian cookies.
I would patiently wait for the platters to be brought out and uncovered and fill my plate with my favorite. It didn’t take long for my Father-n-law to figure out which type was my favorite and would order a small platter of these Anisette Cookies just for me when we would visit.
I think of him whenever I make this recipe.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
Looking for more Christmas Cookie Recipes? Click (here)
To make these gluten free substitute with a all purpose gluten free flour and baking powder.
Anisette Italian Cookies
Ingredients
Cookie
- 1/2 cup unsalted butter softened {1 stick}
- 1/2 cup granulated white sugar
- 3 large eggs
- 2 teaspoons anise extract or almond extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2-3 tablespoons milk
Icing
- 2 cups confectioners' sugar
- 4-5 tablespoons milk
- 1/8 teaspoon anise extract
- candy sprinkles
Instructions
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In a medium bowl blend flour and baking powder and set aside.
- Mix butter and sugar until light and fluffy about 5 minutes, add eggs one at a time until thoroughly mixed. Then add extract.
- Add 1/3 flour to the mixer while running, then 1 tablespoon of milk, next 1/3 of flour and another tablespoon of milk and final flour. Mix till blended. Add an extra tablespoon of milk if too dry.
- Using a tablespoon measure, drop cookies on cookie sheet. Gently roll balls between hands to smooth finish. Bake for 10-12 minutes.
- In a medium bowl combine confectioners sugar, milk and extract and stir to blend. Add extra milk if needed to thin.
- Place sprinkles in a small bowl to the side.
- Line a cooled baking sheet with parchment, taking each cookie and turning upside down to the dip in icing and then dipping in sprinkles. Line up on parchment to harden. When finished place in refrigerator to speed up hardening.
Notes
Did you freeze the cookies after baking or just the dough or after baking with the icing?
Love these cookies !!!
so i have no almomd extract but i have coconut extract. Can i substitute that?
Nadia,
You can substitute without it changing the consistency of the cookies, though they will not have the same flavoring. Let me know how they taste.
Amy