I'd never had anise "Italian Cookies" until a co-worker back in the 1970s, Santa Maria "Sandy" Vasapolli Prezioso, brought these Italian cookies into work. This is her family's recipe, and it makes a ton of cookies! Cut this recipe in half and you'll still have plenty for a party.
8 c flour
2 c sugar
4 tsp baking powder
2 tsp baking soda
dash salt
1 lb margarine
4 eggs
2/3 c milk
4 tsp anise extract
GLAZE
1 lb confectioner's sugar, sifted
3-5± Tbsp milk
2 tsp anise extract
Multi-color nonpareil sprinkles
Mix dry ingredients in large bowl, then mix in margarine until mixture is like cornmeal.
In blender, mix liquid ingredients, then add to dry ingredients.
If mixture is too sticky, add a little flour.
Roll in balls the size of walnuts, and place on cookie sheets.
Bake 10-12 minutes at 375o.
Remove from cookie sheet and cool on rack.
For the glaze, mix ingredients. The glaze should be somewhat thick. Dip cookies in the glaze, or spoon over. (If glaze dries a little, add more milk by the 1/2 teaspoon.)
Sprinkle with nonpareils before glaze hardens.
You can also easily make lemon cookies from this recipe. Just substitute 2 tsp lemon extract for the anise in the cookies. Then, for the glaze, use lemon juice for the liquid (no extract). If you want sprinkles, use the yellow ones.