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5 from 1 vote

Italian Anise Cookies

Cakey, with a little heft, Angelettis share similarities with a scone or a biscuit. A combination of shortening and butter gives the cookies both ethereal texture and rich flavor, while baking powder provides just enough lift. Lemon zest and juice ably complement the refreshing hit of anise, which fully permeates the cookies.
Servings: 32
Author: America's Test Kitchen

Ingredients

Cookie Dough

  • 10 ounces all-purpose flour 2 cups
  • 3 1/2 ounces granulated sugar ½ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter cut into 1/2-inch pieces and chilled
  • 4 tablespoons vegetable shortening cut into 1/2-inch pieces and chilled
  • 2 large eggs
  • 1 teaspoons anise extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest grated

Glaze

  • 2 tablespoons lemon juice
  • 6 ounces confectioners' sugar 1 ½ cups
  • ¼ teaspoons anise extract
  • Multicolored nonpareils

Instructions

Prep

  • Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
  • Line 2 baking sheets with parchment paper.

Make the dough

  • Process flour, granulated sugar, baking powder, and salt in a food processor until combined, about 5 seconds.
  • Scatter butter and shortening over top and pulse until mixture appears sandy, 10 to 12 pulses.
  • Add eggs, 1 teaspoon anise extract, vanilla, and lemon zest and process until dough forms, 20 to 30 seconds.

Form the cookies and bake

  • Working with 1 tablespoon dough at a time, roll into balls and space them 2 inches apart on prepared sheets.
  • Bake until tops have puffed and cracked and bottoms are light golden brown, 14 to 16 minutes, switching and rotating sheets halfway through baking.
  • Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.
  • Let cookies cool completely.

Decorate the cookies

  • Whisk confectioners' sugar, lemon juice, and remaining ¼ teaspoon anise extract in a bowl until smooth.
  • Working with a few cookies at a time, spread each cookie with glaze and decorate with nonpareils.
  • Let glaze dry for at least 30 minutes before serving.

Notes

These cookies are traditionally decorated with cheery multicolored nonpareils after their bright white glaze is applied, but feel free to use any sprinkles you like. Just be sure to glaze and decorate only a few cookies at a time so the sprinkles stick before the glaze dries.