This is a classic cookie in my family. My mother has made these every year at Christmas as far as I can remember.
These days she mostly lets her daughters and granddaughters make the rest of the cookies but she still makes a batch of these.
They are one of my favorites. The recipe is in the book Pillsbury's Best Butter Cookie Cookbook
Vol. 2. I can not find a year of publication but it is from the 1950s.
Yum! You'll love them too! Here is the recipe.
Sift together:
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon soda
- 1/2 teaspoon salt
- 1/4 cup butter, gradually add
- 1/2 cup sugar, creaming well
- 3 unbeaten eggs, beat until well blended.
- 2 tablespoons anise seed
- 1 teaspoon grated lemon rind and
- 1 1/2 tablespoons lemon juice. Add
- 1 teaspoon anise extract, if desired.
- 2 cups of the dry ingredients, beating well after each addition. Stir in remaining dry ingredients with a spoon.
Divide dough into 8 equal parts. Roll each into a strip 1/2 inch thick and 18 inches long, then cut into five pieces.
Cut slits half way through each piece along one side at 1/2 inch intervals, then seal the ends together to form a circle. Place on greased baking sheet.
Bake in hot oven, 400 degrees for 8 to 10 minutes. Cookies do not brown. Cool. Dip the tops of cookies into sugar glaze, allowing glaze to drip down sides.
Sugar glaze is 3 cups confectioners' sugar and 1/3 cup hot milk. Thin with more hot milk a teaspoon at a time, if necessary.
Don't forget to add some decorations!
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