3/4 cup butter, softened
1/2 cup powdered sugar
1/2 cup sugar
3 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon anise extract
Extra powder sugar

2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Nonpareil Sprinkles


In a medium bowl, whisk together flour, salt and baking powder. Set aside.
In a mixing bowl, beat butter and sugars until creamy.
Add eggs, one at a time. Then add the vanilla and anise flavoring.
Slowly mix in the flour mixture. Do not overbeat.
Refrigerate dough for one hour.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Roll dough into 1 inch balls. Dip the bottom of a small glass into some powdered sugar and press each ball down slightly.
Bake for 8-10 minutes.
Remove and cool completely.
To make the glaze:
Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.
Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.
Allow glaze to dry before freezing.

Italian Christmas Cookies