ANISE COOKIES ITALIAN RECIPES

Steps:

• Preheat oven to 400˚F. Line two cookie sheets with parchment paper. 
• Add flour and baking powder to a medium mixing bowl and whisk to combine. Set aside.
• In a large bowl, beat butter and sugar with electric mixer on medium speed until fluffy, about 5 minutes.
• Beat in eggs one at a time, add anise extract, optional anise seeds, and mix until well blended.
• Add the flour mixture a little at a time, and mix until well blended. The dough will be soft and sticky.
• Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
• Bake 5 to 7 minutes until the bottoms are golden and the cookie springs back when pressed with your finger.
• Remove the cookies from the baking sheets to cooling racks to cool.
• To make the glaze, whisk together the powdered sugar, milk, and anise extract in a medium bowl until smooth.
• Place the cooling rack of cookies on the cookie sheet to catch the extra sprinkles.
• Dip the tops of cookies into the glaze, return to cooling rack, and sprinkle tops with candy sprinkles right away while the glaze is still wet. Let the cookies set until the glaze hardens. 
• Store the cookies in an airtight container at room temperature for up to 2 weeks or freeze for up to a month (see note below). Yield: 32 cookies.

Steps:

• Using an electric mixer, cream 2 sticks butter with sugar until fluffy, about 2 minutes. Add ricotta, lemon zest and 2 1/2 teaspoons vanilla and beat well. Beat in the eggs one at a time. Scrape the sides of the bowl down with a rubber spatula, then beat in flour, baking soda and salt. Cover dough and chill for at least 2 hours and up to a week.
• Heat oven to 350 degrees and line several cookie sheets with parchment paper or nonstick liners. Shape tablespoons of dough into balls. Place 2 inches apart on baking sheets and bake until pale golden on the bottom, about 15 minutes. Let cool on wire racks.
• Melt remaining tablespoon butter. Whisk confectioners’ sugar to break up any large lumps, then whisk in melted butter, lemon juice, remaining 1 1/2 teaspoons vanilla and enough milk to make a spreadable icing. Spread icing on cooled cookies, then let set for at least 20 minutes before serving.