1/4 cup (1/2 stick) margarine
1 cup sugar
2 eggs
1 cup dairy sour cream
3 1/2 to 4 cups sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder

Preheat oven to 350°F.

Cream margarine. Add sugar and continue creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream.

Sift together flour, baking soda and baking powder. Fold into the creamed mixture gradually. Blend thoroughly. The dough will be soft and somewhat sticky.

Place about 1/4 of the dough at a time on a well floured pastry cloth or board and shape into a rectangle. Roll out dough 1/4 to 1/8-inch thick. Turn or move dough occasionally so that it does not stick to the cloth. Be careful not to work too much flour into the dough, or the cookies will not be tender.

TOPPING:

1/3 cup margarine, melted
1 1/3 cups (1/4 lb.) crushed vanilla wafers
1/2 cup sugar
1 1/2 tsp. whole anise seed, crushed or ground

Brush rolled out dough with melted margarine. Sprinkle with mixture of vanilla wafers, sugar and anise seed. Cut into rectangular shapes with a pastry wheel or a table knife. Place on a baking sheet.

Bake at 350°F for 15 to 20 minutes or until lightly browned.

Baking time will depend upon thickness of dough. Cool. Store in a tightly covered container. These cookies keep well.

Note: Graham crackers may be substituted for vanilla wafers.

Makes 8 to 9 dozen (2-inch) cookies.