Tear-Drop Anise Cookies

Name: Tear-drop Anise Cookies
Ingredients: 5 cup all-purpose flour; 5 teaspoon baking powder; 1/8 teaspoon salt; 11/2 cup sugar; 1 cup (2 sticks) butter, softened; 1/4 teaspoon anise oil or 1 teaspoon anise extract; 6 large eggs; 2 cup sifted confectioners' sugar; 1/4 cup milk; food coloring

The Daily Meal Staff|Feb. 18, 2021 12:11 am EST

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These pastel-frosted cookies from Jan Moffitt tied for third place in the 1998 contest. "People ask us why we do this," Moffitt wrote. "There's a real easy answer: It isn't about baking cookies, it's about making memories."Yield: 41/2 dozen cookies

Servings

1

Ingredients

5 cup all-purpose flour
5 teaspoon baking powder
1/8 teaspoon salt
11/2 cup sugar
1 cup (2 sticks) butter, softened
1/4 teaspoon anise oil or 1 teaspoon anise extract
6 large eggs
2 cup sifted confectioners' sugar
1/4 cup milk
food coloring

Directions

1. Heat oven to 350 degrees. Whisk together flour, baking powder and salt in large bowl. Set aside. Beat sugar, butter and anise oil in bowl of electric mixer until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add flour mixture; beat on low until well mixed.
2. Roll dough into 11/2-inch balls. Place on lightly greased baking sheet; bake until set but not browned, 8 to 10 minutes. Cool completely on wire rack.
3. Whisk together confectioners' sugar and milk in medium bowl until smooth. Divide glaze into small bowls and tint to desired colors using food coloring. Dip tops of cookies into glaze. Allow to dry on wire rack.