Anise-Almond Sprinkle Cookies

Anise–Almond Sprinkle Cookies
Anise-Almond Sprinkle Cookies
A Pernod-accented glaze gives these cookies their trademark anise flavor.Helen Rosner

Test kitchen assistant Phillip Basone's grandmother used to make these soft, festive cookies every year at Christmas; a Pernod-accented glaze gives them their trademark anise flavor.

Anise-Almond Sprinkle Cookies
Test kitchen assistant Phillip Basone's grandmother used to make these soft, festive cookies every year at Christmas; a Pernod-accented glaze gives them their trademark anise flavor.
Yield: makes About 40 Cookies

For the Cookies

  • 8 tbsp. unsalted butter, softened
  • 12 cup sugar
  • 3 eggs
  • 3 tbsp. milk
  • 1 tbsp. vanilla extract
  • 2 tsp. almond extract
  • 2 12 cups flour
  • 1 tbsp. baking powder
  • 18 tsp. kosher salt

For the Glaze

  • 2 cups confectioners' sugar
  • 3 tbsp. Pernod
  • Rainbow nonpareils

Instructions

  1. Make the cookies: Heat oven to 350°. Cream the butter and sugar with hand mixer; add eggs one at a time. Add milk and extracts, then flour, baking powder, and salt. Roll into 1-tbsp. balls; bake 10 minutes or until browned on the bottom. Allow to cool before glazing.
  2. Make the glaze: Whisk confectioners’ sugar and Pernod together to form a smooth glaze; add water to thin as needed. Dip cookies in glaze and top with nonpareils.