Page 125 - 201415_TOH_Cookbook

ITALIAN COOKIES
BOCK FAMILY, QUINCY, MA
INGREDIENTS
Makes approximately 36 cookies
Cookies: 2 large eggs 1 cup granulated sugar 6 tablespoons vegetable oil 2 to 3 tablespoons anise extract 3 cups all-purpose lour 1 teaspoon baking powder Pinch of salt 1/2 cup milk
Glaze: 1 cup confecioners’ sugar 2 tablespoons anise lavoring Milk, if needed
“These cookies are always on the dessert table for all of our family gatherings and are always requested.” Kathleen Bock
PREPARATION
1. Preheat oven to 300°F. Oil a few cookie sheets or line them with parchment paper.
2. In a bowl, whisk together the eggs. Whisk in the sugar, oil and anise extract.
3. In a separate bowl, whisk together the lour, baking powder and salt. Gradually fold the lour into the egg mixture and sir to combine.
4. Drop the bater in teaspoon-size drops on the prepared cookie sheets. Bake unil the edges are lightly brown and set, 8 to 10 min- utes. Let cool completely.
5. To make the glaze, in a bowl, whisk together the confecioners’ sugar and anise extract. If the glaze is too thick or if you want less anise lavor, thin with milk or use less anise extract. Drizzle the glaze over the cooled cookies and let set.
Taste of Home – Page 113