Related: Check out four more vintage cookie recipes!
In a pinch, you can use almond extract, but then they’re not anise cookies anymore. Take yourself to the fancy spice store and get anise oil — after that, the rest is pretty straightforward. These are a simple rolled cookie, probably best cut with a smallish cookie cutter in a simple shape like a star. We use a moon-shaped one with a tiny dent in it; it’s at least 70 years old.
Yield: 3 to 4 dozen cookies.
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sugar
¼ cup shortening (or butter)
2 eggs, well beaten
2 drops anise oil
Preheat oven to 375°. Sift flour and blend with other dry ingredients. Cut in shortening until particles are the size of large peas. Then stir in eggs and anise oil, mixing completely with hands.
Divide the dough in half and roll it out, one portion at a time, on a lightly floured board. Cut into desired shapes and place on ungreased baking sheet about ½-inch apart. Brush with melted butter or margarine. Bake 10 to 12 minutes.
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