Italian Christmas Cookies

Ingredients

• 1/2 cup I Can't Believe It's Not Butter!® Spread
• 1 cup granulated sugar
• 3 eggs, slightly beaten
• 1/2 tsp. vanilla extract
• 1/2 tsp. grated lemon peel
• 2-1/2 cups all-purpose flour
• 2-1/2 tsp. baking powder
• 2 cups confectioners sugar
• 3 Tbsp. milk*
• 1 tsp. anisette liqueur OR vanilla extract**

Directions

1. Preheat oven to 350°. Grease baking sheets; set aside.
2. Beat I Can't Believe It's Not Butter!® Spread with granulated sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs, vanilla and lemon peel. Gradually beat in flour and baking powder until a soft dough forms, scraping sides occasionally. Wrap dough in plastic wrap and refrigerate 30 minutes or until firm.
3. Shape dough by tablespoonfuls into round balls with wet or greased hands; arrange on prepared sheets, 2 inches apart. Bake 12 minutes or until lightly golden around edges. Cool baking sheets 2 minutes on wire racks; remove cookies from sheets and cool completely.
4. Blend confectioners sugar, milk and liqueur in small bowl until smooth. Dip in tops of cooled cookies to coat. Let dry on wire racks.

• *Use more if needed for desired consistency.
  
  **SUBSTITUTION: Use 1/4 teaspoon anise extract OR omit milk and liqueur and use 2 tablespoons fresh lemon juice.