Sweet Italian Cookies (Print Version)

# Ingredients:

01 - 1 teaspoon vanilla extract.
02 - 2 cups powdered sugar.
03 - 1/2 teaspoon anise extract.
04 - 1/2 cup powdered sugar.
05 - Nonpareil sprinkles.
06 - 3/4 cup butter (soft).
07 - 3 teaspoons baking powder.
08 - 1 teaspoon vanilla.
09 - 3 eggs.
10 - 3 cups of flour.
11 - 3 tablespoons of milk.
12 - 1/2 teaspoon salt.
13 - Extra powdered sugar for flattening.
14 - 1/2 cup sugar.

# Instructions:

01 - In a separate bowl, stir together the baking powder, flour, and salt. Put this aside for now.
02 - Whisk the butter with both sugars until smooth and fluffy.
03 - Mix in eggs one by one, followed by the vanilla and anise.
04 - Slowly blend the dry ingredients into the wet. Don’t overmix.
05 - Set dough in the fridge for about an hour.
06 - Preheat oven to 350°F. Lay parchment on your baking tray.
07 - Form dough into bite-sized, 1-inch round balls.
08 - Dust a glass with powdered sugar and press the dough to flatten.
09 - Put cookies in the oven and bake for about 8-10 minutes.
10 - After baking, wait until cookies are fully cooled.
11 - Place powdered sugar in a large bowl through a sifter.
12 - Blend vanilla and milk into the sugar until glossy.
13 - Dip just the tops of your cooled cookies into the icing.
14 - Quickly add the sprinkles before the glaze hardens.
15 - Leave cookies untouched until the glaze firms up completely.

# Notes:

01 - Chilling prevents cookies from spreading while baking.
02 - You can use almond extract instead of anise.
03 - Store in a container at room temperature for up to seven days.
04 - Freeze for up to three months, if needed.
05 - Prepare the dough up to 24 hours ahead.
06 - Wait for glaze to fully set before putting them into storage.

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