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Preheat oven to 350°F. Line baking sheets with parchment paper, set aside. 2. Mix the flour and baking powder together. Set aside. 3. Cream the butter, sugar and 1 egg. Then stir in remaining 2 eggs and 1-1/2 teaspoons anise extract. 4. Gradually add the dry ingredients to the wet until well combined. 5. Drop tablespoon-sized dough onto baking sheet, 2 inches apart (note: I like to roll all of the dough first because they promise round cookies!). 6. Bake for 12-15 minutes or until cookie bottoms are beginning to get golden. 7. Let cool on a cookie rack. 8. Meanwhile, mix all the glaze ingredients together (1-1/2 cups powdered sugar, 3/4 teaspoons anise extract, 3 tablespoons milk). If you notice the icing isn't as thick as you'd like, just add a little more powdered sugar to your bowl. 9. Once the cookies are cool, dip each one in the glaze (do about 3 or 4 in a row) then decorate with sprinkles. Repeat for all, then let set for 30 minutes. Adapted from Mother Thyme
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Achievable elevated desserts — laminated doughs, cakes, custards
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout