11 c. unsifted all-purpose flour
2 c. butter
3 c. sugar
2 tbsp. baking powder
8 eggs
1 c. milk
2 tsp. lemon extract
2 tsp. anise extract

Place flour in a large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in sugar and baking powder until well combined.

In small bowl, lightly beat eggs with milk and extracts. Add to flour mixture, stirring until all flour is moistened. Turn on well-floured surface and knead until smooth, about 2 minutes. Refrigerate, covered, for 1 hour. Preheat oven to 325 degrees.

Cut off a small piece of dough, and roll it on a lightly floured surface into a pencil-thin strip 6 inches long. Twist in a loose knot or a braid, and place on ungreased cookie sheet. Repeat until all the dough is used. Bake 20 minutes or until lightly browned. Remove to rack; cool. Makes about 20 dozen.