Directions

• Prepare the oven and equipment
  Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside. Fit a stand mixer with a paddle attachment.
• Cream fats and sugar
  Add the vegetable shortening, unsalted butter, and sugar to the mixing bowl. Mix for 2–3 minutes until the mixture is light, creamy, and well combined, scraping the bowl as needed.
• Add eggs and flavorings
  Add the eggs to the creamed mixture. Incorporate the lemon zest, measured anise extract, and vanilla. Continue mixing for a couple of minutes, scraping the sides, until smooth and cohesive.
• Incorporate dry ingredients and milk
  Add all of the dry ingredients to the bowl. Pour in some of the milk and begin mixing. Add the remaining milk gradually until the dough comes together into a soft, pliable dough.
• Shape the cookies
  Turn the dough out onto a lightly floured surface. Take a small portion of dough and roll it into a thin rope. Fold the rope in half, twist slightly, and pinch the ends together to form a traditional looped shape. Place the cookies onto the prepared baking sheet.
• Bake
  Bake the cookies for 15–20 minutes, until the bottoms are golden brown and the cookies are set.
• Make the glaze
  In a bowl, combine powdered sugar with a small amount of anise extract, lemon juice, and water. Mix until a thin, pourable glaze forms.
• Glaze and decorate
  Place the baked cookies on a cooling rack set over parchment paper. Drizzle the glaze over the cookies and immediately sprinkle with Italian confetti sprinkles. Let the glaze set before serving.