Frosty Anise Rosettes

From the Pillsbury 6th Grand National Cookbook (1955!!!)

Bake at 400 for 8-10 minutes
40 cookies

Ingredients:

Sift together
3 cups sifted flour
2-1/2 tsp baking powder
1/4 tsp soda

½ tsp salt

Blend together ½ C Crisco
½ C sugar

Add 3 unbeaten eggs
2 T anise seed
1 tsp grated lemon rind
1-1/2 tsp lemon juice
1 tsp anise extract

Blend in 2 C of dry ingredients, then stir in rest of dry ingredients with a spoon.

Knead until well blended and smooth or omit kneading and chill dough overnight.

Divide dough into 8 equal parts. Roll each into a strip ½ inch thick and 20 inches long, then cut into 5 4-inch pieces.

Slit each piece halfway through along one edge, at ½ inch intervals.

Then seal ends together to form a circle.

Place on greased baking sheet

Bake. DO NOT BROWN cookies.

Cool, dip into sugar glaze, allowing glaze to drip down sides.

Sprinkle with colored sugar or candy sprinkles. Can flavor sugar glaze with anise extract.

Lots of work, but well worth it!

Thanks to Michelle Levigne!