Ingredients
Instructions
- Place flour, sugar, baking powder and salt in large mixer bowl. Beat until well blended. Add eggs, butter, 2 teaspoons vanilla and anise extracts. Beat until combined. Place cookie dough on very lightly floured surface and knead until smooth. Using a small amount of dough at a time, roll into a ½-inch rope. Cut the rope the length of your finger on the diagonal. Place cookies on ungreased baking sheet. Repeat with remaining dough. Bake cookies for 8 to 10 minutes or until just barely starting to brown on the bottom. Do not overbake. Remove to wire rack to cool. To make the glaze, combine powdered sugar, butter, 1 teaspoon vanilla and anise extracts and 3 to 4 tablespoons cream in a medium bowl with electric mixer. Glaze should be runny enough to dip cookie but thick enough not to run off the sides of the cookie. Add more cream 1 tablespoon at a time to achieve the right consistency. Dip 6 to 8 cookies at a time and then sprinkle with nonpareils. Let frosting dry completely before storing cookies in an airtight container. ***Vanilla, lemon or almond extract can be substituted for the anise extract. Anise is the traditional extract used in Sicily.