Description
Twenty-four small soft drop cookies with anise in the dough and glaze.
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1/2 cup Unsalted butter, softened
- 2/3 cup Granulated sugar
- 2 eggs Large eggs
- 3/4 teaspoon Anise extract, for dough
- 2 tablespoons Whole milk
- 1 cup Confectioners' sugar
- 2 tablespoons Whole milk, for glaze
- 1/4 teaspoon Anise extract, for glaze
- 2 tablespoons Rainbow nonpareils
Instructions
- Heat oven to 350°F and line two sheets with parchment. Whisk 2 1/4 cups flour, 2 tsp baking powder and 1/4 tsp salt. Beat 1/2 cup softened butter and 2/3 cup sugar until creamy, about 2 minutes; beat in 2 eggs one at a time, then 3/4 tsp anise extract.
- Mix the dry ingredients into the butter mixture in two additions, alternating with 2 tbsp milk. Stop when no flour remains. Scoop approximately 1 tbsp per mound, allowing space between 24 cookies. If the dough is too warm to hold a mound, refrigerate briefly and record that added time in a tested revision.
- Bake one sheet at a time at 350°F about 10–12 minutes, just until tops look set and undersides are lightly golden. Avoid waiting for dark tops. Transfer to a rack and cool completely, approximately 30 minutes after the final batch.
- Whisk 1 cup confectioners' sugar with up to 2 tbsp milk and 1/4 tsp anise extract to a thick, brushable glaze. Dip or spoon over cooled cookies, scatter 2 tbsp nonpareils immediately and allow about 15 minutes for the surface to set. Count and weigh a test batch before fixing yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 45 minutes, included in the total.
Untested estimate: two 12-minute oven batches, 30-minute full cooling and 15-minute glaze set; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 45 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One glazed cookie