• In a small bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder and run a whisk through to blend. Add the milk to a small cup and add the star anise so it has time to infuse the flavor.
• Using a mixer cream the butter for a minute on a medium mixer speed. Add the sugar and mix for 3 minutes. Scrape down the bowl and mix for another minute. Add the Anise extract and crack one egg into a small bowl to make sure there are no shells. Incorporate each egg before adding the next egg, and repeat until all 3 eggs are added.
• Scrape down sides and across the bottom to make sure all the butter-sugar mixture is mixed with the eggs. Turn the mixer to low and add about half the flour mixture. Mix for 15 seconds and then add the remaining flour. Using a spatula, scrape down the sides to make sure everything is mixed.
• Preheat the oven to 350°F (175°C or 180°C) Line 2 cookie sheet pans with parchment paper. I lightly flour my hands to make it easier to create the cookie balls. Taking a medium cookie scoop, I scoop out my cookie dough and roll it into a ball about 1-¼ to 1-½ inches across; you want about the same size for all the cookie balls. I put 9 balls on to a prepared sheet pan. Bake for 9-11 minutes. After pulling the cookies out of the oven, move them to a cooling rack.

ICING

• In a bowl, add the powdered sugar and the infused milk whisking until blended. After you dip the first cookie, you can adjust the icing thickness by adding more powdered sugar to make it thicker or a little thinner by adding a small amount of milk. Take the top of your cookie, dip it into the icing, and return it to the cooling rack. Sprinkle on top of the icing some nonpareils sprinkles. Enjoy!