3 c. all-purpose flour
1/2 c. plus 1 tbsp. sugar
1/2 tsp. salt
3 tbsp. butter, room temperature
1 tsp. each lemon and orange peel
3 tbsp. orange juice
2 tsp. vanilla extract
1/4 to 1/2 tsp. anise oil (not extract)
1/4 c. rum or other liquor
1 egg plus 2 egg yolks
Milk, if needed
Oil for deep frying
Powdered sugar

Combine flour, sugar, and salt. Beat in butter. Add lemon and orange peel. Add vanilla, egg, egg yolks, liquor, orange juice, and anise oil. Stir in a few spoonfuls of milk, if necessary. Dough should be firm enough to roll out thinly with rolling pin. If dough is too sticky, add some flour. Cover dough with plastic wrap and let rest for one hour.

Knead dough lightly. Roll out to 1/8 inch thick. Using pastry wheel, cut ribbons not wider than 1 1/2 x 4 inches long. Cut 2 lengthwise slits in the middle of each ribbon. Twist each ribbon carefully.

In a deep skillet, bring oil to 375 degrees (190c) or until a 1 inch cube of bread turns golden brown in 50 seconds. Fry pastry, a few at a time, until lightly browned. Drain well. Roll in powdered sugar (optional). Makes 55 to 60 cookies.