Italian Oil Cookies

• 8 whole Eggs
• 1 cup Vegetable Oil
• 1/4 cups Milk
• 1-1/2 cup Sugar
• 1/2 Tablespoons Salt
• 1 Tablespoon Anise Extract
• 6 cups Flour
• 6 Tablespoons Baking Powder
• FOR THE ICING:
• 4 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 6 Tablespoons Milk
• 8 drops Food Coloring (optional)
• Nonpareil Sprinkles To Decorate

1. Yields 8 dozen cookies.
2. Beat the eggs until they are smooth. Add oil and milk and beat for 3 more minutes. Add sugar, salt, anise, 1 cup of flour, and 1 tablespoon baking powder and mix. Gradually add remaining flour and baking powder, 1 cup and 1 tablespoon at a time. After each addition, mix until just combined. The dough will be very sticky so chill for at least a couple of hours or overnight to make it easier to work with.
3. Roll into small balls or roll and cut into shapes as desired. Bake at 400u0b0F for 8 minutes. The bottoms of the cookies should be just a shade darker than the tops (brown is overcooked).
4. After the cookies have cooled, dip into icing. To make the icing, mix powdered sugar, vanilla extract, and milk until you reach desired consistency (I eyeballed the amounts). Add more sugar for thicker icing or more milk for thinner icing. Feel free to add food coloring for fun. Finally, after you have iced the cookies, be sure to sprinkle with nonpareil sprinkles.
5. Enjoy!

eggs, vegetable oil, ubc, sugar, salt, anise, flour, baking powder, powdered sugar, vanilla, milk, coloring, nonpareil sprinkles

Taken from tastykitchen.com/recipes/desserts/italian-oil-cookies/ (may not work)