Crunchy French Onion Chicken

Italian anise cookie recipe with buttery, tender texture, lemon glaze and colorful sprinkles. A festive treat to share during the holidays.

ingredient

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon table salt
4 tablespoons unsalted butter, sliced ½" thick, chilled
4 tablespoons vegetable shortening, sliced ½" thick, chilled
2 large eggs
1 teaspoon anise extract
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ cups powdered sugar
2 tablespoons lemon juice
¼ teaspoon anise extract
1 tablespoon rainbow nonpareil sprinkles

Directions

Preheat the Oven – Set the oven rack to the upper-middle and lower-middle positions. Preheat to 375ºF (191ºC). Line two large baking sheets with parchment paper and set aside.
Mix the Dry Ingredients – In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt until combined, about 30 seconds.
Mix in the Fats – Scatter the butter and shortening on the flour mixer. Mix on low speed (setting 2) until they break into very small pieces and look sandy, about 3 minutes.
Add the Wet Ingredients – Add the eggs, 1 teaspoon of anise extract, vanilla, and lemon zest. Mix on low speed (setting 2) until a dough forms, about 30 to 40 seconds.
Portion the Dough – Portion the cookie dough into 1 tablespoon-sized balls. Place them 2 inches apart, about 14 per tray.
Bake – Bake both trays at the same time for 7 minutes. Switch and rotate the pan positions. Bake until the cookies are puffed up, cracks form on the surface, and bottoms are lightly golden brown, about 7 to 9 minutes. Cool on the sheet pan for 5 minutes, then transfer to a wire rack to cook completely.
Make the Glaze – In a stand mixer or medium bowl, whisk the powdered sugar, lemon juice, and ¼ teaspoon anise extract. It should have a glue-like consistency. If needed, thin with a ¼ teaspoon of water at a time.Working one cookie at a time, dip a little less than halfway into the glaze, shaking off the excess. Immediately add sprinkles before the glaze sets. Let them dry before serving for at least 30 minutes.