Ingredients
-
3 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine
1 1/4 cups sugar
1 egg
1/2 teaspoon anise oil
1/4 cup milk
Preparation
-
Sift together and set aside the flour, baking powder, and salt.
Cream butter and sugar til fluffy.
Beat in egg and oil of anise.
Sift in dry ingredients a third at a time, alternately adding with milk.
Stir until well blended.
Divide dough in half and tint one half pink.
Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
Place strips side by side, pressing ends together, then twist gently into a rope.
Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
Cool on wire racks, then store between layers of waxed paper in cookie tin.
Leave a comment