Anisette Dunking Cookies
by Claire Criscuolo, RN

Makes 3 ½ dozen

4 Cups unbleached all-purpose flour 5 Teaspoons baking powder 1/4 Teaspoon salt 1 Cup sugar 2 Eggs 3/4 Cup dairy milk or soymilk ½ Cup canola oil 3 Tablespoons anisette liqueur, Sambuca, or anise flavor extract

Preheat the oven to 375 degrees. Measure the flour, baking powder, salt, and sugar into a bowl, then sift this into another bowl. In a separate bowl, combine the eggs, milk, oil, and anisette. Whisk well to blend. Pour this over the dry ingredients, using a rubber spatula to scrape out the bowl. Stir the mixture to combine. The mixture will be thick.

Spray two to three cookie sheets with nonstick cooking spray or line them with parchment paper. Drop heaping teaspoons of batter onto the cookie sheets, leaving 1 ½ inches of space between them. Bake for about 12 minutes, or until golden brown. Transfer the cookies to a platter to cool before drizzling with anisette glaze.

Anisette Glaze:

makes about 1 cup Make the glaze just before using or it will harden. If it does harden, stir in 1/4 teaspoon of milk to thin to desired consistency.

2 Cups confectioners sugar, sifted 2 Tablespoons anisette liqueur 2 Tablespoons dairy milk or soymilk

Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.