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Gretchen’s Cookbook - Nonie's Italian Anisette Cookies recipe
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Nonie's Italian Anisette Cookies

Cookie portion: 3/4 c. Crisco shortening 1 c. sugar 3 eggs 3 c. flour 4 tsp. baking powder pinch of salt 2 tsp. anise extract (anisette) Frosting portion: 1 Tbsp. melted butter 2 1/2 c. confectioner's sugar 1/4 c. warm milk 1 1/2 tsp. anise extract Colored Jimmies
Note on ingredients: In Massachusetts, where Nonie's from, they're jimmies. In Connecticut they're shots. In Pennsylvania, they're sprinkles. Colorful tiny bits of sugar. You say potayto, I say potahto. Ok, nobody says potahto, but you get the idea. Fancy color decorative sugars. Cookie: Preheat oven to 350F. Combine the shortening with the sugar in a mixing bowl and beat until smooth. Add the eggs. In a separate bowl, combine the flour, baking powder and salt, and blend with a whisk. Add to the shortening mixture along with the 2 tsp. of anisette, and beat until just blended. Form the dough into generous teaspoon sized balls, and place on an ungreased cookie sheet several inches apart. Flatten slightly with the palm of your hand. Bake at 350F for approx. 10 to 12 minutes. When the cookies have cooled, make the frosting (as follows). Be ready to be speedy, this frosting hardens as it dries. Frosting: Melt the butter in a small saucepan over low heat. Add the sugar, milk and anisette, and stir until smooth. Frost the cookies by dunking the tops into the icing, and decorate with colored Jimmies. I repeat, frosting will harden as it dries. Enjoy! -Diana (and Nonie)
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Contributed on: and modified on Wednesday December 12th, 2007

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