"Aunt Tillie's cookies" is literally all we've ever called these in my family! It wasn't Christmas without these cookies. My great Aunt Tillie would always bring them and we'd sit around the table after a big dinner and dip them in coffee. Even when I was little, I was allowed to dip them in coffee! My husband's family has them every Christmas too, but they called them dodos. The recipe is a little different but they're still that classic, soft, not too sweet, anise cookie.
- 6 eggs
- 1 cup sugar
- 1 cup shortening (such as Crisco), melted, then cooled
- 1 1-ounce bottle anise extract
- 4 cups flour
- 6 teaspoons baking powder
- 1 cup confectioners’ sugar
- Water, as needed
- Tiny cupcake decoration balls, for garnish
In a large bowl, combine the eggs, sugar, shortening and anise extract.In a medium bowl, combine the flour and baking powder. Gradually add in flour mixture to cream mixture.
To bake cookies in a log, roll dough into short stubby sticks; or shape dough into individual balls. Bake at 375 F for 15 minutes (check after 10 minutes). Cool and slice (for logs) before icing and decorating.
For the icing, combine confectioners’ sugar with enough water to form a paste. Top the cookies with the icing and decorate with multi-colored tiny cupcake decoration balls.