Servings: 3 dozen cookies

FOR THE COOKIES: . FOR THE COOKIES: .
4 cups plus 2 tablespoons all-purpose flour 4 cups plus 2 tablespoons all-purpose flour
2 tablespoons baking powder 2 tablespoons baking powder
1/2 teaspoon salt ½ teaspoon salt
1/2 cup butter, at room temperature ½ cup butter, at room temperature
1/2 cup shortening ½ cup shortening
1 cup sugar 1 cup sugar
4 large eggs, at room temperature 4 large eggs, at room temperature
2 tablespoons Anisette or Sambuca liqueur 2 tablespoons Anisette or Sambuca liqueur
1 tablespoon milk 1 tablespoon milk
1 teaspoon anise extract 1 teaspoon anise extract
1 teaspoon grated lemon zest 1 teaspoon grated lemon zest
FOR THE GLAZE: subheading: FOR THE GLAZE:
1 pound powdered sugar (about 4 cups) 1 pound powdered sugar (about 4 cups)
5-6 tablespoons milk or water 5 to 6 tablespoons milk or water
2 tablespoons Anisette or Sambuca liqueur 2 tablespoons Anisette or Sambuca liqueur

MAKE THE COOKIES: In a large bowl, whisk together the flour, baking powder, and salt. Add the butter and shortening to the flour mixture. Mix together by rubbing the mixture between your hands until the butter and shortening are thoroughly incorporated. The mixture should resemble all-purpose baking mix.
In a mixer bowl, beat the sugar and eggs on medium speed until thick and sugar is dissolved, about 5 minutes. Add the liqueur, milk, extract, and lemon zest, beat 1 additional minute. Add in the flour mixture and mix at low-speed until combined, about 2 minutes. Cover bowl with plastic wrap and refrigerate for a minimum of 1 hour or overnight.
SHAPE THE COOKIES: Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. Divide the dough into 3 equal portions. Working with one-third of the dough at a time, dough each portion into 12 equal pieces. Refrigerate remaining dough.
Roll each piece on flat surface or board, into a thin rope, 3/8-inch wide by 12-inches long.
Cut the rope in half and lay the pieces parallel to each other.
Gently twist the 2 pieces into a cord.
Bring the open ends together forming a wreath and pinch the ends closed so that it appears seamless. Place 1 ½ - inches apart on cookie sheet. Bake 17 to 18 minutes, until lightly golden on top. Repeat with the remaining cookie dough. Let cool completely before glazing.
MAKE THE GLAZE: Combine the powdered sugar, Anisette, and milk in a small bowl and stir until smooth. Add more milk if necessary for desired consistency.
Dip the tops of the cookies into the glaze and place right-side-up on a rack until the glaze hardens, about 3 hours. Store in an airtight container.

TECHNIQUE TIP: Place a cooling rack over parchment paper or foil on the countertop to allow excess glaze to drip and air to circulate around the cookies to facilitate drying. It also makes for easier clean-up.  TECHNIQUE TIP: Place a cooling rack over parchment paper or foil on the countertop to allow excess glaze to drip and air to circulate around the cookies to facilitate drying. It also makes for easier clean-up.
MAKE AHEAD: The taralli cookies can be frozen with glaze for up to 6 weeks. Thaw at room temperature several hours before serving.  MAKE AHEAD: The taralli cookies can be frozen with glaze for up to 6 weeks. Thaw at room temperature several hours before serving.