Anise Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream butter and sugar
   In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes using an electric mixer on medium speed.
3. Add wet ingredients
   Add eggs one at a time, mixing well after each addition. Stir in the anise extract and anise seeds (if using). The mixture may look slightly curdled, but that's normal.
4. Combine wet and dry ingredients
   Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft but not sticky.
5. Shape and bake the cookies
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until the bottoms are lightly golden but the tops remain pale. Transfer to a wire rack to cool completely.
6. Prepare the glaze
   In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth. Add more milk if needed to achieve a pourable consistency that is still thick enough to coat the cookies.
7. Glaze the cookies
   Once the cookies are completely cooled, dip the tops into the glaze or spoon the glaze over each cookie. If using sprinkles, add them immediately before the glaze sets. Allow the glaze to set completely before storing, about 1-2 hours.