Italian Christmas Cookies
- 2 Eggs, room temperature
- 1 Cup sugar
- 3/4 cup Shortening, melted and cooled
- 2 to 4 Tbs Milk
- 1 tsp Vanilla
- 2 Tbs Anise Extract
- 3 tsp Baking Powder
- 3 Cups Flour
- 1/4 tsp salt
- In a large bowl mix flour, baking powder and salt together with a whisk then set aside.
- In a separate bowl, cream shortening and sugar together until well blended.
- Add one egg at a time to the shortening mixture, beat on medium speed until fluffy.
- Add vanilla and anise extract.
- Add flour mixture to the shortening mixture one large spoonful at a time until the entire amount is blended.
- If mixture seems very dry, add 2 to 4 Tbs of milk.
- Let the batter set for a while to make it easier to handle.
- Once batter has rested, make balls from it roughly the size of a walnut and place them on a parchment lined cookie sheet.
- Bake at 350 degrees for 10 to 15 minutes or until the top just starts to crack and they are lightly browned on the bottom. Cookies should be pale and even colored on the top.
- In a small bowl, mix powdered sugar and milk together to form a thick, slow moving glaze.
- Dip each cookie into the glaze.
- Hold glazed cookie over another bowl and sprinkle the top with candy ball decorations in Christmas colors.
- Place on a rack to let the glaze dry and harden.