Zuccherini di Vernio

Pour the flour on a pastry board and form a well in the centre.
Add the beaten eggs, butter at room temperature, sugar, baking powder, a pinch of salt, aniseeds, anise liqueur and at last the dried cranberries.
Work quickly all the ingredients with your hands, just enough to have a smooth dough. Aim for an elastic and not sticky dough, so you will be able to shape the cookies with floured hands. Make about 30 doughnuts.
Cover two baking sheets with parchment paper and arrange the doughnuts well apart. Preheat oven to 180°C and bake the cookies for about 18 minutes, until they are just golden.
Remove them from the oven and let them cool slightly, in the meantime make the sugar syrup to glaze the cookies.
Pour sugar and water in a large pan and heat over medium heat until the sugar is melted and bubbling.
Add half of the cookies, let them cook in the boiling sugar for a few minutes until they are covered in a white glaze. Remove the cookies from the pan, drain the excess sugar and let them cool on a wire rack. Add the second half of the cookies to the pan and do the same.
Once the cookies are cool store them for days in a tightly closed jar.