1. In a separate bowl, sift together the flour and baking powder. Set aside.
2. In a large bowl, cream the butter and sugar until smooth.
3. Add the egg to the creamed mixture, mixing gently to combine. Stir in 2/3 of the anise extract.
4. Gradually incorporate the sifted dry ingredients into the wet mixture using a rubber spatula until a dough forms.
5. Turn the dough onto a floured surface and roll dough into a ball. If it’s too sticky, sprinkle a little more flour.
6. Chill dough: Cover with plastic wrap and refrigerate for 30 minutes.
7. Preheat the oven to 356°F (180°C).
8. Roll out chilled dough, cut into shapes, and place on a parchment-lined baking sheet, leaving space between each cookie.
9. Bake for 25 minutes or until the top of the cookie starts to golden.
10. Remove from the oven and let cool completely before icing.

Making the anise icing:

1. In a saucepan, combine powdered sugar, milk, and the remaining anise extract. Warm over low heat, whisking until smooth.
2. Dip each cookie top into the icing, then into nonpareils.
3. Set cookies on a wire rack to dry, allowing the icing to set for a few hours.
4. Once the icing is set, the Italian Anise Cookies are ready to serve or store in an airtight container for up to a week.

Pro Tips:

• Ensure all ingredients are at room temperature for smoother blending.
• Don’t overmix the dough to avoid tough cookies.
• Chill the dough as instructed to prevent cookies from spreading too much.
• Keep a close eye on the cookies as oven times may vary; they should be just golden on top.
• Allow cookies to cool completely before icing to ensure the icing adheres properly.