First, you need to prepare the preheat oven (350 degrees). Line the cookie sheets with a parchment paper.

Then, make the cookies at first. Cream the butter and sugar until those are light and fluffy for about 5 minutes. Add some eggs in one at a time. Mix after each addition put into them. Then add the anise extract.

Blend the baking powder and flour until well-combined. Add for about 1/3 of the dry ingredients to the butter or sugar in the mixer. Add 1 tablespoon of milk and another 1 tablespoon of milk and another third of the flour.

Then, keep mixing. The remaining flour is about until your dough seems like a brownie batter. It looks like so softer than the drop cookie dough.

To make the simple round drop cookies, use 1 tablespoon of cookie scooper. Or you may use the wet fingers to pat the rough edges or for an Easter egg look. Roll 1 tablespoon of dough into the elongated ball. Then bake the cookies for about 10 to 12 minutes. Wait for the inside of them becomes cake-like and soft without seems too brown.

To make an icing, firstly, mix the milk and sugar. Extract them to make a sugar glaze. If you make the icing, make it thick. Then microwave it for about 10 seconds until it is sufficiently thin for dipping. Divide your mixture in thirds. Add one drop of the food coloring to each batch, the yellow, green, or pink.

Hold the cookie in your hand. Turn upside down that you can dip the top half in the glaze. Turn over and top immediately with the sprinkles so they will stick over the cookies. Allow the icing to harden overnight. Store in the air-tight containers or freezer.

Finally, you can enjoy the Italian cookies with your children and other family. Most of children in Italy are very love to eat cookies.