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This recipe was shared from Becky (and her Mom) from The Cookie Rookie.

This was my mom’s recipe given to her from my Aunt MaryLou. It isn’t Christmas until we have a Riscotti (what we call them, but nobody else does). This is a simple log cookie with a dash of anise then dipped in a butter glaze. Yummy, cute and freeze perfectly.

 

 

 

Ingredients:

• Cookie Ingredients:
• 1 c. Sugar
• ¼ c. Butter – unsalted – room temp.
• ½ c. Crisco Shortening
• 3 Eggs
• ¼ t. Anise Extract – add a little more if desired or substitute with Almond Extract
• 3 c. Flour
• ¾ t. Salt
• ½ t. Baking Soda
• ¾ t. Baking Powder
• Icing Ingredients:
• 1 t. Vanilla Extract
• 1 c. Butter (1 stick)
• ½ c. Milk (at least 2%)
• 2½ c. Powder Sugar – sifted

Instructions
Cookie Directions:
Cream together sugar, butter and shortening for 3 minutes.
Add the eggs, one at-a-time – mixing well after each egg.
Add the Anise Extract and mix well – about 1 minute.
In a separate bowl, combine the flour, salt, baking soda and baking powder and whisk together.
Add the dry ingredients all at once to the sugar mixture.
Beat just until the dry ingredients are incorporated into the wet ingredients.
*Add 1 T. of milk if the mixture is too dry*
This should make into a soft dough.
Separate the dough into thirds of fourths and roll into long ropes 2-3 inches across.
Wrap in plastic wrap and refrigerate at least 2 hours of overnight.
When ready to bake, preheat the oven to 350 degrees.
Take the dough ropes out of the fridge and cut into ½ inch thick slices.
Place on parchment lined cookie sheets.
Bake 10-12 minutes at 350 degrees until set and a little golden on the bottom.
Take out of the oven and place the cookies onto cooling racks.
Let cool completely, then ice.
Icing Directions:
Melt the Butter in the top of a double-boiler or in a heat-proof bowl which has been placed over a smaller saucepan.
Add the Milk and Vanilla stirring constantly until the mixture is hot.
Once the mixture is hot, add the Powdered Sugar.
Mix or whisk until the consistency is smooth.
Being very careful, remove the icing from the heat. (Using a hot-pad, hold the pan or bowl with the icing in it with one hand and wipe the water/steam off the bottom with a towel – you don’t want your cookies accidentally getting wet.)
Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack, so clean-up is easier.)
Sprinkle with Christmas or party sprinkles or coarse sugar while still wet.
I usually will dip eight cookies, then sprinkle them before they dry.
Let set overnight or at least for several hours until completely dry.
Store in an airtight container.
These freeze beautifully.
ENJOY!!

To see all the fab photos and even more cookie recipes, be sure to check out The Cookie Rookie.

Happy National Cookie Day! That is right, it is all about the cookies today! Here is a yummy cookie from Wendy over at The Monday Box that is perfect for the upcoming holidays, or just to eat anytime because mint and chocolate are a pair made in heaven.

If you are interested in having one of your posts featured, just click here to submit a recipe, and let me know which recipe you would like to share!

These Chocolate Peppermint shortbread cookies  are made extra delicious and crunchy using “de-chipping” by which baking chips (chocolate chips, peanut butter chips, mint chips, etc.) are chopped to smithereens in the food processor before adding them to the cookie dough. These tiny morsels of flavor disperse throughout the dough, boosting flavor and texture.

I baked these Chocolate Peppermint Shortbread Cookies using the  Nestle’s Winter Mix baking chips (dark chocolate and mint chips). Mint chips seem to be a Christmas season item. If you aren’t a chip hoarder like I am, and find yourself in the middle of July without access to mint baking chips, use chocolate chips and add ¼ teaspoon of peppermint extract to the dough.

To get the entire recipe, go over to see what Wendy has in store at her blog: The Monday Box: Chocolate Peppermint Shortbread Cookies.