Sicilian Christmas Cookies

Yields: approx 7 dozen in Time: Overnight plus a bunch

2 C. sugar

1/2 C. unsalted butter, softened

2 Tbsp. shortening

1/2 C. milk

6 large eggs

2 tsp. vanilla extract

5 1/2 C. all-purpose flour

2 Tbsp. baking powder

2 C. powdered sugar

4-6 Tbsp. milk

1 tsp. anise or other extract

Lots of colored non-pareils

-In a huge bowl, combine butter, sugar, and shortening. Beat until mixture is a pale yellow and fluffy. Add milk, followed by eggs one at a time, beating thoroughly after each addition. Add vanilla.

-In a medium bowl, combine flour and baking powder. Gradually mix into wet ingredients. Cover dough and chill overnight.

-Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

-Drop cookie dough by teaspoons full approximately 1" apart. Bake for 10-12 minutes or until golden and somewhat firm. Let cool completely.

-Mix glaze of the following ingredients: 2 C. powdered sugar, 4-6 Tbsp. milk, 1 tsp. anise or other extract.

-Dip tops of cookies in glaze, and immediately dip in colored non-pareils. Dry completely before storing.

Notes: I use lemon extract for this and it is great. Also, if you sprinkle the candy on instead of dipping, it is a lot messier and falls off the cookies more easily. The glaze is thin, so make sure you line your counter or space under wire racks while the glaze dries to catch any drips.