Grandma's Italian Anise Icing Cookies. In a large bowl, whisk together eggs, butter, sugar, and anise or almond extract. Add in flour, baking powder, and salt, and mix until dough comes together. Spoon about 1 tablespoon of dough for each cookie onto a parchment paper-lined baking sheet, and refrigerate for 1 hour.
How to make Italian anisette cookies. For cookies: Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder, and salt. Add to creamed mixture gradually.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Bake the cookies about 10-12 minutes or until lightly golden brown on the bottom, but still light on top. MAKE GLAZE. Meanwhile, whisk together 2 cups of powdered sugar, 1/2 teaspoon anise extract (if desired), and 2 Tablespoons of milk in a small deep bowl.