2 1/2 tbsp. butter
6 lg. eggs
1/2 c. sugar
2 1/2 tsp. flavoring (anise, vanilla or flavoring of your choice)
3 c. flour
2 tsp. baking powder
1/4 tsp. salt
Honey
Powdered sugar

Melt butter; cool. Beat eggs well in large bowl; blend in sugar and beat again. Gradually pour in cooled butter while stirring egg-sugar mixture. Add flavoring, mixing well.

Remove dough from bowl. Knead lightly on pastry cloth or board until dough is very smooth and elastic. (If dough becomes sticky during kneading, sprinkle a small amount of flour on it for easier handling.)

Divide dough into 3 parts. Roll each part into a circular shape to a thickness of about 1/8 inch (cover dough that is not being rolled to prevent dryness). Cut dough in strips, 3 inches long and 1 inch wide, using pastry cutter or sharp knife.

For each cookie, place 2 strips of dough together. Press firmly down center of strips with fingertips to hold them together. If desired, strips may be shaped into circles or twisted.

Fry cookies until light golden brown in deep fat preheated to 375-400 degrees. (If cookies do not immediately rise to the top of oil, it is not of the correct temperature and best results will not be obtained.)

Remove cookies from oil; drain on paper toweling and cool. Meanwhile heat honey. Hand dip one side of cooled cookies in warm honey. Sprinkle tops with powdered sugar. (Cookies may be stored for several weeks in covered tin without honey and sugar.)