I love making Italian food. And coconut chicken.The ever-so-wise Joe Jonas
Anise cookies are my all-time, will-eat-5-for-breakfast, never-can-be-found-without-dairy, favorite cookies. Obviously the holidays are have passed (and I definitely need to chill with the cookies) but I couldn’t resist sharing this recipe. I have finally made the perfect dairy free Italian Anise cookie.
INGREDIENTS: ~2 dozen cookies
- 1/2 cup dairy free butter, softened (not melted. I used SmartBalance.)
- 1/2 cup sugar
- 3 eggs
- 1/4 cup unsweetened almond milk
- 2 tsp anise extract (found in spices section next to vanilla!)
- 1/2 tsp vanilla extract
- 3 cups flour
- 1 tbsp baking powder
- 2 cups confectioner’s sugar
- 5 tbsp water
- Additional 1/4 tsp anise extract (this is for the glaze)
- Little round rainbow sprinkles!
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Mix butter and sugar together until smooth, then add the eggs. A hand beater works best here, but whisking quickly will also help add air into the batter, thus making it fluffy/frothy.
- Add the almond milk, vanilla, and 2 tsp anise and mix.
- In a separate bowl, combine the flour and baking powder. Slowly add the dry to the wet, stirring in about 2 cups at a time. (Eyeball it)
- Make 1-2 inch balls of dough and lay out on the baking sheets. Make sure they’re evenly spaced!
- Bake for 10 minutes. In the meantime, make the glaze! (and do your dishes. ;-p) Mix together the confectioner’s sugar, water, and 1/4 tsp anise extract. The glaze can’t be too liquid, so add more confectioner’s sugar as needed. Keep stirring to avoid the glaze hardening.
- Once the cookies are COMPLETELY COOL (if you’re in a time crunch, toss ’em in the fridge for 10 minutes) you may dip them in the glaze. Sprinkle some rainbow nonpareils on top and viola! Let the glaze solidify for a few minutes and you’re done!