itilian cookies,

These Italian Cookies are all that.I make cookie trays for a lot of different occasions-and I make sure this cookie always has a spot on them....they're pretty and they're SO good! Another plus? They make a lot-well over 100 if you roll the balls of dough small....and I highly suggest you do-with all that baking powder they really grow!!!I know that some people don't like Anise flavoring....I'm Italian and grew up with it...in fact my Mom told me that she gave me Anisette Toast when I was teething rather than Zweiback cookies. If you don't like Anise, feel free to use any extract you choose-lemon is very good as well as orange...or almond....you make the call! I will sometimes add a tiny bit of extract to the glaze too so that I get a double layer of licorice flavor....YUM!ITALIAN COOKIESCarols RecipeCookies:1/2 c. butter or margarine1/4 c. shortening3/4 c. granulated sugar4 eggs3 c. all-purpose flour5 tsp. baking powder1/2 tsp. salt2 tsp. anise extract (can use vanilla or lemon extract instead)Glaze:2 c. confectioners' sugar, sifted2-4 Tbsp. milkFor cookies:Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.GLAZE:Mix milk GRADUALLY into confectioners' sugar to make a thick glaze...make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. (I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.)Makes a lot of cookies, depending on how large you roll them.I usually roll the dough into 3/4" balls-maybe a little bit smaller-I get about 100 cookies from one batch when I roll them this size.
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