LOVE this recipe! Instead of vanilla extract, I use TAHITIAN VANILLA, which has a cherry-like, licorice, or raisiny taste not unlike anise (seen in other recipes for Italian cookies.) I bought the sample vanillas from vanilla.com and got Tahitian, Mexican (best in uncooked recipes such as chocolate truffles, etc) and classic Bourbon)
The Tahitian is perfect in this recipe!
I used a glaze of 2 TB milk, 1 cup confectioners and 1/2 tsp Tahitian vanilla: dipped cookies in and flipped back over to dry on a cookie rack with parchment underneath to catch the drippings.)
Sprinkled with multicolored non-pareils while still wet, but great without as well.
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LOVE this recipe! Instead of vanilla extract, I use TAHITIAN VANILLA, which has a cherry-like,...