December 22, 2021

Gluten Free Italian Anisette Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup milk
  • 2 teaspoons anise, vanilla or lemon extract
  • 3 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 heaping tablespoon baking powder
  • For the glaze:
  • 2 cups confectioners' sugar
  • 3 tbsp milk
  • sprinkles for decoration

YIELD: 12-18 cookies

DIRECTIONS:

Cream butter and sugar together until smooth and creamy. Add the eggs and beat well. Add milk and extract and mix until combined. Add flour and baking powder, mixing in until just combined. The dough will be very sticky. Using a cookie scoop, scoop balls of dough and roll between your palms to form spheres. Freeze for one hour or overnight.

When ready to bake, preheat oven to 350F and line sheet pans with parchment paper. Bake for 10-12 minutes, or until cookies are very lightly brown on the bottom. Transfer to a rack to cool completely.

Once cookies have cooled completely, whisk together 2 cups confectioners' sugar and milk. Dip the tops of each cookie into the glaze, and then sprinkles over the top. Enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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