Happy Saturday everyone. I hope you all had a wonderful Christmas. I spent my Christmas with a terrible cold. I am just starting to feel a little better today. Forcing myself out of bed, doing my hair and putting some makeup because I think it will feel help me get over this awful cold.
And so during the busiest of seasons, I took a moment to be still and enjoy a much needed break. To enjoy a warm cup of Earl Grey with my hubby and delight in the flavors of my favorite Christmas cookie, Italian Anise.
Looking for a fresh and clean color palette, I decided to set the table with blue and white. I guess with the warmer than usual temperatures here in the Northeast, my heart was yearning for a pretty spring day. And it actually worked. A white tablecloth, tulips casually arranged in a white pitcher and my china blue and white floral Devon Cottage china by Johnson Brothers did the trick.
Such a charming scene...
What can be more relaxing - bracing blue and bright white.
Italian Anise Cookie. (See recipe below)
There is something about afternoon tea that can nourish the spirit and renew the mind. It is a time to slow down and enjoy a peaceful afternoon engaged in meaningful conversation and for sharing sweet delights with friends and loved ones.
Happy, happy Saturday friends.
Here is the recipe I used to make the Anise Cookies. I found it on Food. com.
Italian Anise Cookies With Icing and Sprinkles
By Cookin'Diva on March 01, 2007
Photo by Cookin'Diva
- 1/2 cup butter, softened
- 1/2 cup sugar
- 3 large eggs
- 2 teaspoons anise extract ( or almond extract)
- 2 1/2 cups all-purpose flour ( may need up to 3 cups)
- 1 tablespoon baking powder
- 2 -3 tablespoons milk
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1/8 teaspoon anise extract
- food coloring
- decorative candy sprinkles
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- For cookies, cream the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing after each addition. Add anise extract.
- Blend flour and baking powder. Start by adding about 1/3 of these dry ingredients to the butter/sugar in your mixer, then add 1 T. milk. Add another third of the flour and another 1 T. milk. Finally, mix in enough of the remaining flour until your dough is like a brownie batter (it should be softer than a drop cookie dough).
- Use a 1 T. cookie scooper to make simple round drop cookies - use wet fingers to pat any rough edges OR for an Easter-Egg look, roll 1 T. dough into an elongated ball.
Page 2 of 2Italian Anise Cookies With Icing and Sprinkles (cont.)
- Bake cookies 10-12 minutes (they won't be brown but the insides will be soft and cake-like).
- For icing: mix sugar, milk and extract to make a sugar glaze. HINT: When I make the icing, I make it thick but then I microwave it for 10 seconds so it is thin enough for dipping. Also, I like to divide the mixture in thirds, and then add ONE DROP of food coloring to each batch (pink, green, yellow).
- Hold cookie in your hand and turn upside down so you can dip the top half in the glaze; turn over and immediately top with sprinkles so they will stick.
- Allow icing to harden overnight; then store in air-tight containers or freeze.