3 cups sugar
3-1/2 cups eggs
2-1/4 cups melted shortening (use a combination of butter and crisco)
5 tablespoons grated orange peel
3 tablespoons grated lemon peel
3 teaspoons orange extract
2 teaspoons lemon extract
1 cup artificial vanilla extract
1 teaspoon anise oil -or-
1 bottle anise extract (not as strong flavor as the oil)
7 to 8 cups flour

Whip the eggs until very frothy. Add the sugar and cream well. Add the melted shortening -- be sure it is not hot -- and cream well. Add the flavorings and mix well.

I use anise oil because the flavor is more intense -- use just a little more if you really like a strong anise flavor.

Measure half the flour in a very large bowl -- 8 qt. size or better -- add the egg mixture and mix together with a heavy wooden spoon -- or any large spoon.

Add the remaining half of the flour one cup at a time and mix well. You have added enough flour when the mixture "glomps" off the spoon and is still a little runny -- not real thick. Usually 7 cups of flour is adequate -- depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1 full teaspoonfull of the dough in the center of each form. Press closed tightly and cook for about 1 minute. Immediately move the cookie to wax paper to cool. The cookies are very soft at this point and will take the shape of any bumps in the wax paper -- so make it smooth. This recipe makes about 14-20 dozen cookies depending on the size you make them. It can be cut in half easily without losing any flavor. When the cookies are thoroughly cool -- crisp -- stack them and leave them in the open--do not cover they will become very soft and unappetizing. If you can, do not eat them for about 3 days to a week. The flavor of the anise improves with a few days age.

Yield: 14-20 dozen.