Icing
- Measure powdered sugar into a bowl. Break up any lumps with a whisk or fork to help the glaze mix smoothly.
- Mix in milk, 1 tablespoon at a time, until a thick glaze forms. Add the extract of your choice. The glaze should be thick enough to cling to the cookies but fluid enough to settle into a smooth coating.
- Place a cooling rack inside a baking sheet to catch any drips. This setup makes icing cleaner and allows excess glaze to fall away easily.
- Dip cooled cookies upside down into the glaze, covering the surface evenly. Turn each cookie right-side up and place on the cooling rack, allowing glaze to drip and settle into a smooth finish.
- While the icing is still wet, sprinkle generously with nonpareils. The sprinkles will adhere best before the glaze begins to firm, creating the classic festive look.
Once the icing sets, the cookies store well at room temperature in an airtight container and taste even better the next day as the almond (or anise) flavor deepens. These cookies are a timeless holiday favorite—soft, fragrant, and beautifully decorated for the season.
