“Nothing is trivial because it is not big.”
– Frank Lloyd Wright
This has been a week of theater and we are excited to see Frank Lloyd Wright’s Willey House this weekend. Our granddaughter was both an artist and event coordinator at The Hallon Art Exhibition in Hopkins… our family attended a delightful performance of Morris Micklewhite at CTC… and we attended the hilarious final performance of The Importance of Being Earnest at the Guthrie with good friends followed by a stop at Brit’s Pub.
RECIPE OF THE WEEK
I tried a new cookie recipe from allrecipes.com. Alicia VR6 said she remembered her aunt bringing these Italian cookies that everybody loved to every family reunion that she could remember!
ANISE COOKIES
Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 3 cups flour
- 1 1/2 teaspoons baking powder
Frosting
- 1 tablespoons milk
- 2 cups confectioners’ sugar
- 1/2 teaspoon anise extract
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Beat butter and sugar for cookies together in a bowl with an electric mixer until creamy. Add eggs, vanilla extract, and anise extract and blend. Combine flour and baking powder in a separate bowl, stir into butter mixture until blended.
Take a ping pong-sized ball of dough and roll between your hands and on a counter to form a rope. Connect the ends and twist into a figure 8 shape. Place on an ungreased baking sheet. Repeat with remaining dough.
Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking shet for 2 minutes before removing to a wire rack to cool completely.
Mix milk into confectioners’ sugar for icing, stirring slowly. Add the anise extract and vanilla extract.
Dip cooled cookies into the icing face-down and lay on wire rack. Add sprinkles if desired.