Italian Anisette Cookies

These little round Italian cookies are flavored with anise extract and fennel seeds, baked, then dipped in icing and rolled in colorful non-pareils.

Ingredients:

• 1 cup vegetable shortening (such as Crisco)
• 1 cup sugar
• 4 eggs
• 2 Tbsp. Anise Flavoring
• 2 tsp fennel seeds
• 4 cups all-purpose flour
• 3 Tbsp. baking powder
• 1/2 tsp salt
• 2 cups powdered sugar
• About 3 Tbsp. milk
• Multi-colored non-pareils

Directions:

Beat shortening and sugar until light and fluffy. Beat in eggs, one at a time; add flavoring and fennel seeds. In a small bowl combine flour, baking powder and salt. Gradually beat into egg mixture. Refrigerate at least 30 minutes. Form dough into 1-inch balls, rolling between hands. Place on ungreased cookie sheet and bake at 350 degrees for 10-13 minutes until lightly golden (some cracking on top will occur). Cool. Mix powdered sugar and milk to form icing, adding more milk or sugar as needed. Dip each cookie into icing, then into non-pareils, place on rack to dry. Especially good with eggnog.

Number of Servings: Makes about 40 cookies