From the kitchen of Ann Marie Barkwell. These are
traditional Italian cookies that are a must with our
family. For Anise cookies use 1/2 tsp anise & 1
Tbsp vanilla instead of lemon extract. The easy
way to make these is to either -1-drop them by
spoonfuls to make round cookies -2- pat them into
a pan(s) to make bar cookies. The traditional way
to make these is to -1- roll them into pencil shapes,
then grab the ends & twist -2- roll into a pencil
shape then tie in a knot -3- shape into a doll or
1 c Crisco
1 c sugar
4 eggs, one at a time
2 Tbsp lemon extract
1 c milk
4 c flour
4 tsp b. powder
Add 3/4 c - 1 c more flour
Roll small pieces on a floured board, then twist to
Bake @ 350 , 10-12 minutes.
Longer for large cookies.
Frost with confectioner sugar & water icing.
Top with confetti sprinkles.
& dolls for
I like rolling on a floured (pizza) stone. Notice how
much flour is on the dough. -1- roll into a pencil
-2- pinch ends -3-twist -4- twist again -5- done
-6- baked -7- Made round. See the cracks?
That's ok. -8- bottoms are golden, tops
|"You learn something every day if you pay attention."
Topped with red and green confetti sprinkles for