Cookies & Bars
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Torelli

(or Grammy's Anisette Cookies)

My father's mother used to make something like these when I was a kid. I never got the recipe before she died. But a friend's grandmother made these one Christmas, and she gave me the recipe! - joe
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Ingredients

Cookie

8 eggs
3 cups sugar
2 teaspoons salt
3/4 cups shortening
7-8 cups flour
6 tablespoons of baking powder
2 teaspoons anise extract
2 teaspoons pure vanilla extract
scant 1/2 cup milk

Glaze

8 cups 10-x sugar
5 teaspoons pure vanilla extract
3 teaspoons anise extract
8 tablespoons + 4 teaspoons milk

Cookie Directions

Preheat oven to 350 degrees.

Beat sugar and shortening together until mixed well. Add eggs, one at a time, mixing well between each one. After all eggs are added, add salt and beat on medium for 3 minutes.

Add extracts to milk, stir, and then add milk mixture to eggs mix. Beat on medium for 1-2 minutes, until smooth and well-mixed. Add baking powder and mix until frothy and thickening. Transfer to very large mixing bowl. By hand, add flour one cup at a time, kneading and mixing well. Dough will be dry but still sticky when done.

Cookies may be shaped a number of different ways: rolled into a tube and broken, rolled and cut, rolled into 1" balls, braided, twisted, etc. They should be relatively flat (press down on balls after forming). Bake 10-15 minutes on lightly greased pans. Cookie should just be starting to brown when they are done. Do not overcook, as they harden when cooled. Wait until completely cooled before glazing.

Glaze Directions

Mix all ingredients in large bowl. Dip cookies one at a time, place on a rack to dry. Every 6-10 cookies, stop and decorate with colored sugar, pariels, jimmies or whatever else you'd like. They must be decorated before the glaze sets, though. Let dry completely.

Variations

Tips & Notes

Makes 12 dozen 1" balls (I usually make half a recipe).
Freezes well.