Italian Easter Cookies (Biscotti)

Ingredients

• 6 cups all-purpose flour
• 6 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shortening , such as butter-flavored Crisco
• 1 cup white sugar
• 4 large eggs
• 2 teaspoons anise extract
• 1 teaspoon vanilla extract
• 1 cup milk

Instructions

1. 1

   Combine flour, baking powder, and salt in a large bowl.

2. 2

   Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C).

4. 4

   Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.

5. 5

   Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.

6. 6

   Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.