• 3 eggs
  • 1 stick butter
  • 1 tablespoon Anisette liquor or Sambuca
  • 1/2 cup sugar
  • 1 teaspoon anisette extract
  • 2 1/4 (+/-) cups flour
  • 2 teaspoons baking powder


  • 1 cup confectioner's sugar
  • 2 tbsp . milk
  • 1/4 tsp . anisette extract (or more, to taste)


  1. In a medium sized bowl, mix together flour and baking powder.  Set aside.  Mix butter and sugar until softened.  Add eggs and continue mixing until blended; mix in liquor and extract.  Add flour and mix until well blended.  If the dough is too sticky, add additional flour as necessary.
  2. Form dough into 3 loaves (Note:  it may be necessary to wet hands while forming loaves,as dough is a bit sticky), approximately 9" long x 1 1/2" wide.  Bake on a parchment-lined cookie sheet at 350 degrees for 1/2 hour, or until loaves are lightly golden.  Remove from oven and place on cooling rack until warm and easy to handle.  Slice each loaf diagonally into 3/4" slices.  Place sliced cookies onto cookie sheet and return to oven for 5 - 8 minutes, or until lightly toasted.
  3. While cookies are cooling, prepare glaze by stirring together confectioner's sugar, milk and extract.  Add additional milk, a few drops at a time, if necessary.
  4. Dip tops of cookies into glaze and stand upright on cooling rack.  Sprinkle with non-pareils.