3 eggs<\/p>\n
4 teaspoons baking powder<\/p>\n
1 1\/2\u00a0teaspoons anise extract<\/p>\n
3\/4 cup sugar<\/p>\n
4 cups flour<\/p>\n
3\/4 cup vegetable\u2020oil<\/p>\n
1\/2 cup milk<\/p>\n
For the Glaze<\/p>\n
2 cups powdered sugar\u00a8sifted<\/p>\n
3-4 tablespoons milk<\/p>\n
1\/2\u00a0teaspoon anise extract<\/p>\n
Directions<\/p>\n
1.Preheat the oven to 350 degrees and line 2 baking sheets with parchment.<\/p>\n
2. In a large bowl ,beat together the eggs sugar extract and baking powder.<\/p>\n
3.Add the vegetable oil and milk\u00a8then the flour\u00a8one cup at a time until well combined.\u00a0Chill the dough for 20 minutes to help with stickiness.<\/p>\n
4.Pinch off walnut sized pieces of dough and roll smooth between your palms Arrange\u00a0the balls of dough 2 inches apart on the baking sheets.<\/p>\n
5.Bake for 10-12 minutes or until bottoms of the cookies are a light golden brown. The\u00a0tops will still be pale.<\/p>\n
6. Remove from the oven then transfer cookies parchment paper to cool or \u00a0may careful move parchment paper off of pan to flat surface for cookies to cool.<\/p>\n
7.Combine the glaze ingredients in a bowl until just smooth. You want it more thick than\u00a0thin but still runny.<\/p>\n
8.Dipthe tops of the cooled cookies into the glaze just enough to coat the tops then\u00a0return to the wire rack allowing the glaze to drip down the sides of the cookie.<\/p>\n
9.\u00a0Top with sprinkles before the glaze hardens.<\/p>\n
Cookies are best served the day they\u2019re made.Once covered the trapped moisture will soften\u00a0the glaze and the colors from the sprinkles will bleed.\u00a0Still tasty, but not so pretty.<\/p>\n
Makes around 40 cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 eggs 4 teaspoons baking powder 1 1\/2\u00a0teaspoons anise extract 3\/4 cup sugar 4 cups flour 3\/4 cup vegetable\u2020oil 1\/2 cup milk For the Glaze 2 cups powdered sugar\u00a8sifted 3-4 tablespoons milk 1\/2\u00a0teaspoon anise extract… <\/p>\n