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CATEGORY CUISINE TAG YIELD
Eggs 60 Servings

INGREDIENTS

2 c Sifted powdered sugar (approx)
1 c All purpose flour
1 ts Baking powder
1/4 ts Ground cinnamon
1 tb Olive oil
1 lg Egg, beaten
2 tb Anisette liqueur -or-
1 ts Anise extract mixed w/ 1 1/2 tb water
1 ts Vanilla

INSTRUCTIONS

In a large bowl, combine 2 cups sifted powdered sugar, flour, baking
powder, and cinnamon. Add oil, egg, anisette liqueur, and vanilla; stir to
blend. Turn out onto a board lightly dusted with powdered sugar; knead
until smooth, about 4 turns.
Cut dough into 6 pieces.  Roll each piece into a 1/2 inch wide rope that is
20 inches long.  Cut each rope into 2 inch pieces.  Place pieces about 1
1/2 inches apart on 3 lightly oiled (about 12 x 15) cookie sheets. Let
cookies stand, uncovered, 8 to 24 hours.
Bake in a 325F oven until pale golden, abut 8 minutes.  Immediately
transfer cookies carefully to racks to cool. Serve, or wrap airtight up to
2 days; freeze for longer storage.
Posted to MM-Recipes Digest V3 #285
Date: Thu, 17 Oct 1996 22:26:27 -0400
From: Rod Grant <rodgrant@magi.com>

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