Sicilian White Cookies (Pastine Bianche)

Photo by Katy Lonergan

adapted from Over Cocktails blog

via Carol Hutchinson

makes 24 cookies

For the cookies:

2½ cups flour

1 tablespoon plus 1½ teaspoon baking powder

1 stick unsalted butter, softened

½ cup sugar

2 teaspoons finely grated lemon zest

½ teaspoon anise extract

½ teaspoon vanilla extract

2 large eggs

¼ cup milk

For the glaze:

2 cups powdered sugar, sifted

¼ teaspoon cream of tartar

¼ cup milk

White nonpareils (round sprinkles)

Preheat oven to 350° F.

Line two cookie sheets with parchment paper.

Whisk flour and baking powder in a small bowl. In a large bowl, with an electric mixer on med-high speed, beat butter until creamy, about 2 minutes. Add granulated sugar, beating until light and fluffy. Beat in lemon zest and extracts. Add eggs, one at a time, beating well after each. Add about ⅓ of flour and mix on low speed. Gradually add milk and remaining flour, mixing just until blended. Mixture should stiffen but still be a bit sticky. Dust hands with flour and roll dough into 1” balls and place 2” apart on cookie sheets.

To make glaze, whisk all ingredients until thick yet fluid, adjusting milk accordingly.

Bake cookies until light golden brown on bottom, about 10 min; tops will be white, dry, soft and springy. Slide parchment onto racks. Immediately dip top half of each cookie into glaze. Allow excess to drip back into bowl. Set cookie, icing side up, back on parchment and immediately sprinkle with nonpareils while icing is wet. YOU MUST WORK QUICKLY! Allow to cool and dry completely.

These cookies are as delicious as they are beautiful and not too sweet: the perfect tea cookie.