EASY ITALIAN COOKIES
Source: Better Home & Gardens Christmas Cookies, 2001
Makes about 54

Half a dozen versions of this recipe were submitted to the cookbook committee. The doughs were almost identical, but the shapings varied.

FOR THE COOKIES:
1 cup butter (no substitution), softened
1 cup sugar
4 teaspoons baking powder
2 eggs
1 tablespoon vanilla
4 cups all-purpose flour
FOR THE ANISE ICING:
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon anise extract
Colored sugar for topping (optional)

Heat oven to 350 Degrees F.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat till combined. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Cut off pieces of dough the size of a walnut (about 1-1/4-inch diameter balls). Roll each dough piece into a 1/2-inch diameter rope about 4-inches long. Form each rope into an S shape on an ungreased cookie sheet.

Bake for 8 to 10 minutes or till golden. Transfer to wire racks.

While warm, spread with Anise Icing. If desired, sprinkle with colored sugar.

TO PREPARE THE ANISE ICING:
Stir together the ingredients for the icing.

TO STORE FOR UP TO 1 WEEK:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week.

TO FREEZE UP TO 3 MONTHS (UNFROSTED):
Place unfrosted cookies in layers separated by waxed paper in an airtight container; cover. Freeze up to 3 months. Thaw, thin Anise Icing slightly with a little milk, and spread over cookies. If desired, sprinkle with colored sugar.