Ingredients

Instructions

  1. Place flour, sugar, baking powder and salt in large mixer bowl. Beat until well blended.
  2. Add eggs, butter, 2 teaspoons vanilla and anise extracts. Beat until combined.
  3. 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.
  4. 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.
  5. To make the glaze, combine powdered sugar, butter, vanilla and anise extracts and heavy 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.
  6. Dip 6 to 8 cookies at a time and then sprinkle with nonpareils. Let frosting dry completely before storing cookies in an airtight container.
  7. ***Vanilla, lemon or almond extract can be substituted for the anise extract. Anise is the traditional extract used in Sicily.