Preheat your oven to 350°F (or 180°C), and line up your baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt.

In another bowl, break in the eggs and use a hand mixer on high to beat the eggs until it is frothy.

Now, add in the sugar, and continue mixing for 2-3 minutes until the mixture is thick and pale.

Continue mixing, and gradually add in the olive oil.

Reduce the mixer speed to low and whilst mixing, add in the milk, anise extract, and vanilla extract.

Add the flour mixture to the bowl, and mix using a wooden spatula until no traces of flour can be seen. Make sure it's not sticky, if it is, add a little bit more flour.

Take teaspoonfuls of the dough, roll them into balls, and set them on the lined baking sheet.

Bake for 10-15 minutes, until the tops are cracked and are slightly browned.

Sieve the powdered sugar into a bowl, add in the milk and anise extract, then mix until smooth. Add the milk gradually till it reaches a thick and dripping consistency.

Dip the top of the cookies in the glaze, and set them upright on a wire rack, then sprinkle Christmas sprinkles over it.