ven to 350 degrees. Line cookie sheets with parchment paper.
all-purpose flour, baking powder, anise seeds, and salt.
3
owl, cream butter, sugar and anise flavoring; beat in eggs, one
Sift together flour, baking powder and salt.
Cream oleo and sugar; add flavoring.
Beat in eggs, one at a time.
Add flour and almonds.
Dough will be sticky; divide in half.
Spread with floured fingers in log shape on greased cookie sheet, side by side.
Bake at 350\u00b0 for 20 to 25 minutes.
Cut diagonally into slices.
Turn onto one side.
Bake 8 to 10 minutes; turn over and bake until lightly toasted.
Store in tight container.
Makes 3 to 3 1/2 dozen.
Sift dry ingredients.
Beat eggs; add flour, milk and shortening.
Mix with dry ingredients to make a dough.
More flour may be added if needed.
Break dough into pieces and roll into 1/2-inch diameter; cut into 3-inch pieces.
Bring ends together to form a ring.
Bake on greased cookie sheet in a 400\u00b0 oven until light and brown.
Preheat oven to 375\u00b0.
Use ungreased pans.
Makes 6 dozen. Mix first 4 ingredients together then add flour and baking powder. Batter will be loose and sticky.
Spoon onto a cookie sheet.
I put 2 strips to 1 pan; they spread out.
When light brown on bottom, remove from oven with knife.
Make slices and put back in oven.
Brown on each side.
Beat 5 eggs.
Add sugar and blend.
Sift flour and add baking powder. Add to eggs and sugar mixture. Add anise oil and softened margarine.
Mix well.
Knead until dough is smooth. Roll dough into oblong shape 3/4-inch thick. Brush 1 beaten egg over mixture. Sprinkle with sugar.
Cut into 1-inch slices.
Place in greased pan at 350\u00b0 for 14 minutes until brown.
Beat together margarine, sugar and eggs.
Add all remaining ingredients.
Drop by teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 15 minutes or until set.
Melt Crisco and reserve.
Beat eggs and sugar; add melted Crisco and milk.
Blend well.
Add dry ingredients; mix well. This makes a fairly firm dough.
Shape as desired.
Place on a greased cookie sheet.
Bake at 400\u00b0 for 10 to 12 minutes.
Frost with white icing; dip in colored sugar.
roomstick.
Put on greased cookie sheet.
Bake at 350
ggs, liqueur,\twater
and anise seed; beat until well blended
nch long pieces. Place on cookie sheet lined with parchment or
lour, baking powder, and ground anise seeds in a bowl; mix
margarine, egg white, peel, and anise in blender or food processor
Beat the egg yolks and the two whole eggs together with sugar until foamy.
Blend in flour, salt and anise.
Drop by teaspoonful onto greased cookie sheets.
Bake in 375\u00b0 oven about 15 minutes.
Stir in the flour mixture, anise, and lemon extract until well
Preheat oven to 350.
Cream butter and cream cheese.
Add sugar gradually.
Beat in eggs one at a time.
Add rest of ingredients and mix well.
Divide dough into 2 rolls the length of the cookie sheet and 1 1/2 inch wide.
Bake 25 minutes until light brown.
Remove from oven and cut into slices about 3/4 inch thick.
Place on cookie sheet cut side down.
Return to oven and bake 10 minutes until toasted and crisp.
Mix dry ingredients.
Add melted shortening, eggs and anise. Mix well.
Works best using hands.
Roll into balls about the size of a walnut.
Bake 10 to 12 minutes at 350\u00b0 until brown on bottom.
Slowly pour vegetable oil and anise oil into sugar mixture until
Combine and whisk eggs, sugar, anise and vanilla flavorings. Add and mix well 4 cups of flour, salt and baking powder.
Add roasted almonds and mix.
Form into 4 loaves and bake at 350\u00b0 for 1/2 hour.
Remove from oven.
Slice and spread both sides with melted butter and rebake for 5 minutes on each side.