Submitted by Eleanor Marro Chatto
Makes about 2 ½ dozen depending on size of cut-outs.
2 cups flour, plus more for rolling
3 teaspoons baking powder
½ teaspoon salt
1/3 cup vegetable shortening
½ cup sugar
1 ½ teaspoon anise extract
Preheat oven to 375 degrees.
Combine flour, baking powder, and salt in a small bowl. Cream vegetable shortening and sugar using mixer on medium speed. Add eggs one at a time, mixing briefly on low between each addition. Add anise extract and mix briefly. Add dry ingredients, one-third at a time, and mix on medium each time.
Turn dough onto floured board and roll to ¼’ thickness, adding flour as needed to prevent sticking. Cut out as desired with floured cookie cutter. (We would usually cut diamond shapes with a sharp knife). Re-roll and cut scraps.
Place on cookie sheet and bake about 12 – 14 minutes, or until just starting to be light brown on the bottom edges.
Remove from oven to cooling racks and glaze while warm with the following:
1 ½ cups confectioners sugar
2 ½ tablespoons milk (more or less to achieve desired consistency)
¼ teaspoon anise extract
Dip freshly glazed cookies into colored sprinkles, colored sugar, or other small decorations.