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1
To make the cookies: In a medium bowl, whisk the four, baking powder, and salt together and set aside.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until creamy and light, about 2 minutes.
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3
Beat in the egg and egg yolks, one at a time, scraping down the sides after each addition, followed by the vanilla extract, anisette, and orange zest.
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4
Beat in the dry ingredients on low speed to form a stiff dough.
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5
Remove the dough from the bowl, flatten it into a disk, wrap it in plastic, and chill until it is firm enough to roll, about 1 hour.
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6
Preheat the oven to 350F.
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7
Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.
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8
Divide the dough into 3 equal pieces; work with 1 piece at a time, keeping the remaining pieces refrigerated.
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9
On a floured surface, roll the dough to a thickness of 1/8 inch.
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10
Using a floured 2-inch star-shaped cookie cutter, cut the dough into stars.
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11
Place the cookies 1/2 inch apart on the baking sheets.
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12
Gather the scraps together and repeat rolling and cutting until you have used all the scraps; it may be necessary to refrigerate the scraps until they are firm enough to roll again.
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13
To make the glaze: In a small bowl, whisk the egg yolk with the cream.
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14
Using a small pastry brush, lightly brush the surface of the cookies with a bit of glaze and decorate them with the sprinkles.
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15
Bake the cookies until they are lightly golden brown, 12 to 14 minutes, rotating the baking sheets 180 degrees halfway through the baking time to ensure even browning.
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16
Allow the cookies to cool slightly on the baking sheets, then gently remove them with a spatula to a wire rack to cool completely.
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17
The cookies can be stored in an airtight container, layered between sheets of parchment paper, for up to 4 days.
