Italian Anise Cookies

Ingr:

3/4 cup sugar
1 stick (1/2 cup) unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp anise extract
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt

Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients until blended. Drop teaspoons of dough 2 in. apart onto baking sheet. Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool. Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils. Store airtight at room temperature up to 2 weeks or freeze.



Glaze:
Whisk 1 cup confectioners’ sugar, 4 to 5 tsp milk and 1 tsp anise extract in a small bowl until smooth.
Heat oven to 325°F. Coat baking sheet(s) with nonstick spray.2.