GRANNY'S OLD-FASHIONED ANISE COOKIES
Source: Bertha
Makes 3 dozen cookies

Note from source: Granny always baked a variety of cookies to share with her family. This old-fashioned Italian cookie with a festive anise glaze was one of her best.

1/2 cup margarine or butter (1 stick), softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons anise extract or anisette (anise-flavor liqueur)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
FOR THE GLAZE:
3/4 cup confectioners' sugar
1 teaspoon anise extract
2 tablespoons water
non-paralil or candy sprinkles or red and green sprinkles (optional)

In large bowl, with mixer at 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 scraping bowl. Shape dough into 4 balls. Wrap each ball in plastic wrap and freeze at least 1 hour or refrigerate overnight.

Preheat oven to 350 degrees F.

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 pancake turner, 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; place on rack. Top with sprinkles if you like. Set cookies aside to allow glaze to dry, about 1 hour.