Soft Anisette Cookies

Preheat the oven to 350°.

Line 2 baking sheets with parchment paper.

In a large bowl, beat together the eggs, sugar, extract and baking powder.

Add the vegetable oil and milk.

Add the flour, one cup at a time.

Mix until well combined.

Chill the dough for 20 minutes to help with stickiness.

Pinch off walnut-sized pieces of dough, and roll smooth between your palms.

Arrange the balls of dough 2 inches apart on the baking sheets.

Bake for 10-12 minutes, or until bottoms of the cookies are a light golden brown. The tops will still be pale.

Remove from the oven, then transfer to a wire rack to cool.

Combine the glaze ingredients in a bowl until just smooth, it should be more thick than thin, but still runny.

Dip the tops of the cooled cookies into the glaze (just enough to coat the tops), then return to the wire rack, allowing the glaze to drip down the sides of the cookie.

Top with sprinkles before the glaze hardens.

Cookies are best served the day they are made. Once covered the trapped moisture will soften the glaze and the colors from the sprinkles will bleed. Still tasty, but not so pretty.