1¼ cups granulated sugar
6 large eggs, room temp
½ cup milk, room temp
5 cups unbleached all purpose flour
6 generous teaspoons baking powder
½ teaspoon salt
2 teaspoons anise extract (can use lemon or almond extract)
Frosting:
1 tablespoon of unsalted butter
½ pound of confectioners’ sugar
6 tablespoons milk
Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary. Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set. Let cool completely and store in airtight containers.