Ingredients
2/3 cup butter, softened1 cup sugar2 large eggs, room temperature1 tablespoon aniseed2 teaspoons anise extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon saltGLAZE:2 cups sugar1 cup hot water1/8 teaspoon cream of tartar1 teaspoon anise extractPaste food coloring, optional2-1/2 to 3 cups confectioners’ sugar
Preparation
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in aniseed and extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.Bake 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
In a large heavy saucepan, combine the sugar, water and cream of tartar; bring to a boil over low heat. Cook and stir until a candy thermometer reads 226° (thread stage). Cool to 110° (do not stir). Stir in the extract, food coloring if desired and enough confectioners’ sugar to achieve spreading consistency. Spread over cookies.
