3 eggs
4 teaspoons baking powder
1 1/2 teaspoons anise extract
3/4 cup sugar
4 cups flour
3/4 cup vegetable†oil
1/2 cup milk
For the Glaze
2 cups powdered sugar¨sifted
3-4 tablespoons milk
1/2 teaspoon anise extract
Directions
1.Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
2. In a large bowl ,beat together the eggs sugar extract and baking powder.
3.Add the vegetable oil and milk¨then the flour¨one cup at a time until well combined. Chill the dough for 20 minutes to help with stickiness.
4.Pinch off walnut sized pieces of dough and roll smooth between your palms Arrange the balls of dough 2 inches apart on the baking sheets.
5.Bake for 10-12 minutes or until bottoms of the cookies are a light golden brown. The tops will still be pale.
6. Remove from the oven then transfer cookies parchment paper to cool or may careful move parchment paper off of pan to flat surface for cookies to cool.
7.Combine the glaze ingredients in a bowl until just smooth. You want it more thick than thin but still runny.
8.Dipthe tops of the cooled cookies into the glaze just enough to coat the tops then return to the wire rack allowing the glaze to drip down the sides of the cookie.
9. Top with sprinkles before the glaze hardens.
Cookies are best served the day they’re made.Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed. Still tasty, but not so pretty.
Makes around 40 cookies.
