Italian Anise Cookies

These Anise a Italian Cookies are super delicious soft, puffy cookies with a hint of anise flavoring in the frosting. These cookies are on my table and cookie trays every year. I love how they bake up with such a light color, then dipping the tops into a lightly coated anise icing.

This is another family recipe I have been making for years. This dough makes so many cookies, it is perfect for a cookie exchange..

For The Cookie Dough: 1 1/2 cups granulated sugar 2 sticks margarine 4 large eggs, beaten 1/4 cup milk 3 teaspoons vanilla extract (or you can add 3 teaspoons of anise  for a strong anise flavor, I use the vanilla in the cookie dough ) 4 cups all-purpose flour 7 teaspoons baking powder 8 ounces cream cheese, softened  Glaze (see below) Nonpareils
Ingredients For The Glaze:  1/2 box powdered sugar 2-3 teaspoons milk 1 Tablespoon anise extract

Directions:
1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.

2. In a large mixing bowl combine flour, sugar, baking powder and margarine until a crumbly mixture forms. 3. Add the beaten eggs, cream cheese, milk and vanilla, mix until mixture is sticky. 

Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets. Bake for 5-7 minutes until cookie is set at a very light color. These cookies should not be brown, only very slightly around the edges. They come out white. 

Bake 8-10 minutes or until the bottoms are a light golden brown. Remove cookies to a wire rack to cool. 

To Prepare the glaze:
1. In a medium bowl whisk or beat the powdered sugar, milk and anise extract in a small bowl until smooth.

After the cookies are completely cooled dip the tops of the cookies in the glaze, and while the glaze is still wet, sprinkle on the nonpareils. Let set on parchment or wire cookie rack  until glaze hardens.

Store cookies airtight at room temperature up to 2 weeks.