Italian Anise Cookies
Angeletti, also known as anisette cookies, are a staple at any big Italian celebration.
A cookbook recipe exclusively for All-Access members from The Perfect CookieWhy This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
These cookies are traditionally decorated with cheery multicolored nonpareils after their bright white glaze is applied, but feel free to use any sprinkles you like. Just be sure to glaze and decorate only a few cookies at a time so the sprinkles stick before the glaze dries.
Instructions
1.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2.
Process flour, granulated sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and pulse until mixture appears sandy, 10 to 12 pulses. Add eggs, 1 teaspoon anise extract, vanilla, and lemon zest and process until dough forms, 20 to 30 seconds.
3.
Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Bake until tops have puffed and cracked and bottoms are light golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely.
4.
Whisk confectioners' sugar, lemon juice, and remaining ΒΌ teaspoon anise extract in bowl until smooth. Working with few cookies at a time, spread each cookie with glaze and decorate with nonpareils, if using. Let glaze dry for at least 30 minutes before serving.
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