Melt the butter and shortening in the microwave in 15 second increments. (Don’t allow it to cook very long at a time or it will explode.)

Add the melted butter and shortening to a mixing bowl.

On medium speed, add the eggs one at a time, mixing thoroughly in between.

Add the anise extract and combine.

To a separate medium bowl, add the flour, baking powder and salt. Whisk to combine.

With the mixer at medium speed, gradually add the dry mixture to the wet mixture a little at time. Mix just until the flour is no longer visible. Do not over mix.

Preheat the oven to 375 degrees.

Prepare a baking sheet with parchment paper.

Scoop ½ Tablespoon of cookie dough into your hand and roll it into a smooth ball. Place the ball on the cookie sheet.

Repeat the process with the remainder of the dough spacing the cookies approximately 2 inches apart.

Bake the cookies for 7-9 minutes or until the edges are just starting to turn golden brown, but the tops are still light. Remove the baking sheet from the oven and allow the cookies to finish baking on the hot sheet for a few minutes before transferring the cookies to a wire rack to cool.

Once the cookies are fully cool. Add the powdered sugar to a small bowl. Add the milk one Tablespoon at a time until to glaze is smooth and just runny enough to dip the cookies and have the glaze stay in place.

Dip each cookie into the glaze halfway. Allow the excess to drip off then place the cookie on the wire rack. Sprinkle with your desired nonpareils for decoration. Continue this process until all cookies are decorated. Allow to dry and then store.