2 c. flour
1 c. butter
1 egg
1 c. sugar
2 tbsp. anisette liqueur
1/2 tsp. ground anise or 1 tbsp. crushed aniseed
1/2 tsp. salt
1/2 tsp. baking powder
1/2 c. rolled oats (old fashioned)

Cream the butter until very soft, stirring in the sugar gradually. Add egg, anise flavorings and combine. Sift together the flour, salt and baking powder, and add alternately with the rolled oats, making a stiff dough.

Form into cylinders or rolls. Wrap in waxed paper or plastic wrap and chill 3 hours or overnight. Slice 1/4 inch thick. Bake on on greased cookie sheets at 400°F for about 10 minutes.