Italian Anise Cookies are the Christmas cookies that most remind me of Rhode Island.  These cookies are a breeze to make and turn out just like you bought them in an Italian bakery or were home-baked by your Nonna.  Mix up the dough, let it rest, roll it into balls, and bake.  You can use anise extract or a couple of teaspoons of crushed anise seed.  The icing is straight-up confectioner’s glaze flavored with anise extract or vanilla.  Of course, I like to make them with part self-rising flour because that is my thing.  Two cups of self-rising flour add just the right amount of leavening and salt to the dough.  IYKYK.

If baking is not your thing, in Rhode Island look for the Catanazro’s brand cookies at your supermarket for the egg biscuits, butter balls, anisette toast, and wine biscuits.  I always bring them back to Nashville!

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