In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla and anise extract or lemon zest.

Gradually add the flour and baking powder, mixing on low speed until a soft dough forms; if the dough feels too sticky, add an extra tablespoon of flour.

Take small portions of dough, about 1 tablespoon each, and roll them into ropes roughly 4 inches long on a lightly floured surface.

Fold the ropes into knots or circles and place them on the prepared baking sheets, spaced 2 inches apart.

Bake for 10 to 12 minutes, or until the bottoms are lightly golden but the tops remain pale.

While the cookies cool on a wire rack, whisk the powdered sugar and lemon juice together in a small bowl until smooth.

Dip the top of each cooled cookie into the glaze and immediately sprinkle with nonpareils before the icing sets.