1 cube melted butter, preferably butter
6 eggs
2 tbsp. milk
3 tsp. anise liquid or 1/2 c. anise liquor
1 1/4 c. sugar or 1 1/2 c. sugar for sweeter dough
6 tsp. baking powder (heaping)
1/2 tsp. salt
3 to 6 c. flour - add gradually

Beat eggs in large mixing bowl of electric mixer until all mixed. Add all ingredients at once into beaten eggs until mixture is like cake batter. Add flour a little at a time, approximately 3 to 6 cups total. Mix on bread board until dough gets little blisters. Roll dough size of walnut log about 24 inches long. (About length of cookie sheet).

Bake at 375 degrees for 10 to 12 minutes. Cool at least 10 minutes. Cut cookies slanted about 2 to 3 inches. If you do not like the anise flavor you can substitute 2 tablespoons of lemon juice and 1 tablespoon of vanilla.

FROSTING:

Melt 1/2 cube butter, add 1/2 teaspoon vanilla, 1/3 cup milk: add 1/2 bag powdered sugar - a little at a time until the consistency of pancake batter. Place cut cookies in a large bowl and pour frosting over them and stir gently with spatula until all covered with frosting and sprinkle chopped nuts over them. Place cookies on rack to dry. Do not stack them. Store in Tupperware after cookies are dry.

Frosting can be made with 4 beaten egg whites, 1 box powdered sugar, 1/3 cup of milk, 1/2 teaspoon vanilla.