6 eggs
1/2 c. butter, melted
1/2 pt. heavy cream
1 tsp. vanilla
1 tsp. orange extract
1 tsp. lemon extract
1 tsp. anise extract
5 c. all-purpose flour
1 1/2 c. sugar
Pinch of salt
3 tbsp. baking powder

In a bowl combine eggs, butter, heavy cream and the extracts. Beat well and set aside. In another bowl combine all the dry ingredients.

Gradually add dry ingredients to egg mixture until soft dough forms. Turn dough onto a floured board. Take about 1/2 ounce of dough and roll between fingers to form a long piece. Twist into a knot. Bake knots at 375 degrees for 12-14 minutes

Frosting: Squeeze the juice of 2 lemons into 1/2 box of confectioners' sugar. Mix until smooth, adding milk if needed. Glaze cookies; then sprinkle with nonpariels. Recipe yields about 5 dozen cookies.