Cookies:

Preheat the oven to 350ºF/180ºC and line a two of baking sheets with non stick parchment paper

In a bowl whisk (or sieve) all purpose flour, baking powder and salt.

In a stand mixer bowl, beat with the whisk attachment the eggs until frothy, about 1 minute.

Gradually add the sugar and beat until the mixture is thick and pale, about 2 or 3 minutes.

Continue beating and gradually add the oil.

Then on low speed add the milk, anise extract and vanilla extract.

Remove the bowl from the stand mixer and add the flour in two additions mixing with a wooden spoon. It may be too sticky so add a couple more spoonfuls of flour if needed.

Divide dough into 2 loaves. It will be sticky. Sprinkle a little flour on the top of the loaves if you need to form loaves. They don’t have to be perfect.  

Bake for 25 minutes until the tops have cracked and are lightly browned.

Icing:

Sieve the powdered sugar to ensure there are no lumps and so that your icing will be smooth.

Mix in the remaining ingredients in a small bowl until smooth. You may not need all the milk so just add 4 teaspoons to start and then add more as you need. The glaze should be thick but not too thick that it doesn’t drip a little.

Frost the loaves on a wire rack. Sprinkle immediately with rainbow sprinkles. Allow to set.