Kathy's Italian Cookies ~

A co-worker Kathy gave me this recipe after she was sharing her story of making them for lots of family functions.  I then begged her for the recipe.  I love good Italian cookies and this one does not disappoint. The only thing I did differently was to add almond extract instead of anise and almond milk instead of regular milk in both the cookie and the frosting.

I wanted an easy dessert for Easter and the added bonus for me is any recipe I can make ahead and freeze.   So I made them yesterday and froze them and then today I defrosted two and had them 1/2 hr. after they defrosted.  They are fabulous!  Thanks Kathy ~


Ingredients
2 eggs
1 Tablespoon baking powder
2 teaspoons anise extract (or almond extract)
1 cup crisco
4 cups flour
1 cup sugar
1/2 cup milk (or almond milk)

For the Glaze
2 cups powdered sugar
2 - 3 Tablespoons milk
1 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 crisco and milk, then the flouone cup at a time, until well combined.
4. Pinch off walnut-sized pieces of dough, and roll smooth between your palms.  Flour your hands if the dough is too sticky.  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 to a wire rack to cool.
7. Combine the glaze ingredients in a bowl until just smooth.  You want it more thick than thin, but still runny.
8. Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.  After every 3 cookies you dip, top with sprinkles or else they won't stick.

Makes around 30 cookies.