ITALIAN CHRISTMAS (any holiday) COOKIE

for the next few weeks we'll call this the Italian Christmas Cookie. i believe it is better known as the Italian Wedding Cookie. i've also been informed, by an Italian, that if these don't show up at the party in some shape or form...

well...it's just not a party. period.

weddings, baby showers, birthdays, engagements, any and every celebration has to have these.

being that this is the must have cookie i had to try it.

my friend Kim, an Italian, asked for my help with some cookies for the holidays to show off her new cooking skills to her very large Italian family. she informed me they take their cookies seriously so i googled around and found this one. i'm glad i did. these are a great addition to any cookie tray.

as i promised little chit-chat and on with the recipe...

i must say that i'm so sorry i lost the original site that i found this one...my bad! i always like to give credit to the the right person. when i find it i will be sure to post it and give proper thanks.

These can be shaped any way you want. i chose to knot them.

Anisette Rings
1/2 cup margarine or butter (1 stick) softened
1/2 cup sugar
3 large eggs
1 tsp vanilla
2 teaspoons anise extract, divided
2 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup confectioners’ sugar
rainbow sprinkles

In large bowl with mixer on low speed beat margarine or butter with sugar until blended. Increase speed to high; beat until creamy. At medium speed beat in eggs, vanilla and 1 teaspoon anise extract; constantly scraping bowl with rubber spatula. Reduce speed to low; beat in flour and baking powder occasionally scrapping bowl. Dived dough into 4 parts, wrap each ball in plastic wrap and freeze at least one hour or refrigerate over night.

Preheat oven to 350 degrees. On lightly floured surface divide 1 ball of dough into 9 equal pieces, keeping remaining dough refrigerated. With lightly floured hands, roll each piece of dough into a 7 inch long rope. Bring ends of rope together and gently twist several times. Pinch twisted ends together to seal.

Place cookies about 2 inches apart on ungreased large cookie sheet. Bake cookies 12 minutes or until bottoms are lightly browned. With spatula, remove cookies to wire rack to cool. Repeat with remaining dough.

When cookies are cool, prepare glaze. ***In small bowl, mix confectioners’ sugar with 1 teaspoon anise extract and 2 tablespoons water. Brush top of cookies with glaze. Add sprinkles. Set cookies aside to allow glaze to dry. About 1 hour.

***i used this glaze recipe

1 tablespoon melted butter

2 1/2 cups powdered sugar

1/4 cup milk

1 1/2 teaspoon anise extract

i dipped the cookies 6 at a time then sprinkled, then dipped then sprinkled and so on and so on....

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