3 cups sifted all-purpose flour*
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 cup (1/2 stick) butter
1 cup sugar
3 unbeaten eggs
2 tbsp. anise seed
1 tsp. grated lemon rind
1 1/2 tbsp. lemon juice
1 tsp. anise extract (optional)

Preheat oven to 400°F.

Sift together flour, baking powder, baking soda and salt. Set aside.

Cream butter. Gradually add sugar, creaming well. Add eggs. Beat until well blended. Stir in anise seed, lemon rind and lemon juice. Add anise extract, if using.

Add gradually 2 cups of the dry ingredients, beating well after each addition (with electric mixer use a low speed). Stir in remaining dry ingredients with spoon.

Knead on floured surface for 1 minute until well blended and smooth.

Divide dough into eight equal parts. Roll each into a strip 1/2-inch thick and 18-inches long, then cut into five pieces.

Cut slits half way through each piece along one side at 1/2-inch intervals, then seal ends together to form a circle.

Place on greased baking sheet. Bake in at 400°F for 8 to 10 minutes. Cookies do not brown. Cool.

Dip tops of cookies into Sugar Glaze (below), allowing glaze to drip down sides. Decorate with cake decorations, if desired.

Note: If using self-rising flour, omit baking powder and salt.

Makes about 3 1/2 dozen cookies.

SUGAR GLAZE:

3 cups sifted confectioners' sugar
1/3 cup hot milk

Blend together confectioners’ sugar and hot milk. Thin with more hot milk, a teaspoon at a time, if necessary.