These wonderful Italian cookies are perfect for holiday baking!
INGREDIENTS:
For the cookies:
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup cornstarch (or try arrowroot)
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
8 tablespoons unsalted butter, at room temperature
3 eggs at room temperature, beaten
2 teaspoons pure anise extract or 1/2 tsp. anise oil
2 to 3 tablespoons milk (any kind), at room temperature
For the glaze:
1 1/2 cups confectioners’ sugar
1 teaspoon pure anise extract or 1/4 tsp. anise oil
1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary
Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are gluten free in the U.S.)