• Stir together flour, anise, baking powder, baking soda and salt; set aside. In separate bowl, stir sugar with olive oil. Stir in eggs, one at a time, incorporating well after each addition. Stir in milk, orange zest and vanilla until blended; stir in flour mixture until combined. Refrigerate dough for 30 minutes.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. Roll scant tablespoonfuls of dough into balls. Place 2 inches apart on prepared baking sheets.
• Bake in center of oven for 14 to 16 minutes or until bottoms and edges are pale golden and tops are set. Let cool for 10 minutes on baking sheets; transfer to racks and let cool completely.
• Orange Icing Sugar Glaze: Stir together icing sugar, orange juice and olive oil until smooth. Dip tops of cookies into glaze, letting excess drip off; place on rack.

Topping: Toss sugar with orange zest; sprinkle over cookies while glaze is still wet. Let stand for 30 minutes or until set.

Tip: For a decorative finish, use colored sugar if desired.