Heat oven to 350 degrees F.

In small mixing bowl, whisk together flour, anise seed (if you're using) and salt.

Beat butter for about 3 minutes. Add 1 cup of the powdered sugar and beat for another minute or two until pale yellow and creamy.

Add egg, beat until blended. Add almond extract to mixture. On slow speed, slowly beat in flour mixture until dough comes together, about one minute. Knead in bowl with hands a couple times.

With damp hands, roll about 2 teaspoons of dough to form a small log; attach ends to from lose circle.

Arrange two inches apart on lined cookie sheet.

Bake for 10 minutes, or until the bottom edge are light golden brown; cool completely

For icing, beat remaining powdered sugar with1 tablespoon of milk until combined. Add corn syrup and beat until smooth. Add more powdered sugar or milk to acheive desired consistency. Note: I prefer the icing on the thick side - the consistency of Elmer's glue.

If you prefer multiple icing colors, separate icing in small bowls and stir in a drop of preferred coloring.

Dip top of each cookie in icing and add optional sprinkles; let dry.