Ingredients:

  • 6 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon anise extract
  • 1 teaspoon vanilla extract
  • 4 1/2 cups all-purpose flour, plus extra for dusting
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 cups powdered sugar
  • 1/2 cup milk (or water)
  • 1/2 teaspoon anise extract (optional)
  • Rainbow sprinkles, for decoration

Instructions:

  1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the anise and vanilla extracts.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Divide the chilled dough into manageable portions. Roll each portion into a long rope (approx. ½ inch thick). Cut the rope into 4-inch segments. Tie each segment into a simple knot.
  6. Place the shaped cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until lightly golden.
  7. Transfer the baked cookies to a wire rack to cool completely.
  8. In a small saucepan over low heat, whisk together the powdered sugar, milk (or water), and optional anise extract until smooth. If the glaze is too thick, add a little more liquid, a teaspoon at a time. If it is too thin, add a little more powdered sugar.
  9. Dip each cooled cookie into the glaze, allowing excess glaze to drip off. Immediately sprinkle with rainbow sprinkles.
  10. Allow the glaze to set completely before serving or storing.