Anise oil and pounded hartshorn are added to the mixture and are followed by 2 more cups of flour. The remaining 1/2 of flour is stirred by hand.

Small amounts of dough are rolled out to about 1/4-inch thickness and are imprinted with a well-floured wooden mold. Press to obtain a good imprint. Scraps of dough are added to a little new dough and the rolling is continued. Cakes are cut apart and placed on waxed paper to dry for 2 hours, then they are baked on a greased baking sheet in a 325 degree oven for 14 minutes or until they are a pale yellow on the bottom. DO NOT BROWN.

Anise cookies are stored in a crockery cookie jar with small apples tucked in between to keep them soft.

This recipe produces a soft-centered cake, delicious with a hot beverage.