Foodie Favorite: Italian Anisette Cookies

Local foodie Sarah Freeborn shares a wonderful recipe.

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1/2 cup butter
  • 1/4 cup shortening
  • 3/4 cup sugar
  • 4 eggs
  • 3 cup flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp anise extract
  • 2 cups confectioners sugar
  • 5-6 tbsp milk
  • Sprinkles


Melt butter and shortening together. Add to mixing bowl and mix in sugar. Add in eggs one at a time, beating well after each addition. Mix in anise extract. Sift flour, baking powder and salt. Add to creamed mixture slowly. Roll dough into small one-inch balls. They will really puff up because of all the baking powder. Bake on ungreased cookie sheet at 375-degrees for 8-10 minutes. Move to wire rack and cool completely before glazing. 

For the glaze, gradually add milk into confectioners sugar until a thin glaze is formed. May need to adjust milk to get it to perfect thinned consistency. Dip each cookie in the glaze and let excess drip off before putting on wire rack. Sprinkle with colored sugar or nonpareils before glaze hardens. Enjoy!