Ingredients:

  • 500g All-Purpose Flour
  • 200g Granulated Sugar
  • 1 tablespoon Baking Powder
  • 0.5 teaspoon Kosher Salt
  • 115g Unsalted Butter, softened
  • 55g Vegetable Shortening
  • 3 Large Eggs, room temperature
  • 2 teaspoons Pure Anise Extract
  • 1 teaspoon Anise Seeds, lightly crushed
  • 60ml Whole Milk
  • 240g Powdered Sugar
  • 4 tablespoons Whole Milk (for glaze)
  • 1 teaspoon Anise Extract (for glaze)
  • 2 tablespoons Nonpareils

Instructions:

  1. In a stand mixer fitted with a paddle attachment, beat the softened butter, vegetable shortening, and granulated sugar on medium-high speed for 3–4 minutes until the mixture is pale and voluminous.
  2. Add the eggs one at a time, beating well after each addition. Incorporate the 2 teaspoons of anise extract and the crushed anise seeds.
  3. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the mixer on low speed, alternating with the 60ml of milk, until a soft dough forms.
  4. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them 2 inches apart on the sheets.
  5. Bake for 10 minutes. The cookies should be set and the bottoms lightly golden, but the tops should remain pale to ensure a soft texture.
  6. While cookies cool slightly, whisk together the powdered sugar, 4 tablespoons of milk, and 1 teaspoon of anise extract to create a smooth glaze.
  7. Dip the tops of the warm cookies into the glaze, let the excess drip off, and immediately garnish with nonpareils. Place on a wire rack to set.