2 1/2 c. shortening
1 c. sugar
6 c. flour
3 tsp. cinnamon
3 tsp. anise seed
1/2 c. wine or brandy
2 c. sugar

In small bowl mix wine or brandy, 1 cup sugar and 2 teaspoons sugar and 2 teaspoons cinnamon and 2 teaspoons anise seed and set aside overnight.

Next day: Whip shortening until fluffy, add liquor mixture and blend well. Add sifted flour and mix with hands until it sticks together. Divide into 3 balls, roll each out on well floured board to 1/8 thick, cut diagonal 1 inch wide strips to left and right forming diamonds.

Bake on ungreased cookie sheet 8 to 10 minutes at 375 degrees. While still warm roll in 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon anise seed. Makes 8-9 dozen.