Preheat the Oven- Set the oven rack to the upper-middle and lower-middle positions. Preheat to 375ºF (191ºC). Line two large baking sheets with parchment paper and set aside.
Mix the Dry Ingredients- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt until combined, about 30 seconds.
Mix in the Fats- Scatter the butter and shortening on the flour mixer. Mix on low speed (setting 2) until they break into very small pieces and look sandy, about 3 minutes.
Add the Wet Ingredients- Add the eggs, 1 teaspoon of anise extract, vanilla, and lemon zest. Mix on low speed (setting 2) until a dough forms, about 30 to 40 seconds.
Portion the Dough- Portion the cookie dough into 1 tablespoon-sized balls. Place them 2 inches apart, about 14 per tray.
Bake- Bake both trays at the same time for 7 minutes. Switch and rotate the pan positions. Bake until the cookies are puffed up, cracks form on the surface, and bottoms are lightly golden brown, about 7 to 9 minutes. Cool on the sheet pan for 5 minutes, then transfer to a wire rack to cook completely.
Make the Glaze——在搅拌器或medium bowl, whisk the powdered sugar, lemon juice, and ¼ teaspoon anise extract. It should have a glue-like consistency. If needed, thin with a ¼ teaspoon of water at a time.Working one cookie at a time, dip a little less than halfway into the glaze, shaking off the excess. Immediately add sprinkles before the glaze sets. Let them dry before serving for at least 30 minutes.
Notes
有光泽,平滑釉:Add 2 teaspoons of light corn syrup.If needed, thin with a ¼ teaspoon of water at a time.
Storing:Store in an airtight container at room temperature for 5 days.
Freezing:Store in resealable plastic bags for up to 1 month. Transfer to a plate to defrost.
