Recipe by Mirj
These cookies have a lovely licorice flavor.
Top Review by Pamela2
I have made this recipie for years but added the anisette only to the icing sugar. I have also tinted tne icing and added sugar sprinkles(multicolored or red and green)at Christmas time for a festive look to my cookie trays. These cookies look especially pretty when made at Eastertime and dedorated and iced in pastel colors. They also freeze well without icing and can be defrosted and iced at a later time.
- 7 eggs
- 1⁄2 cup vegetable oil
- 3⁄4 cup orange juice
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon anise flavoring
- 7 cups all-purpose flour, sifted
- 2 cups white sugar
- 5 teaspoons baking powder
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, beat eggs.
- Blend in vegetable oil, orange juice, almond extract, vanilla extract, lemon extract, and anise flavoring.
- Sift the flour with the sugar and baking powder.
- Add the flour mixture to the egg mixture.
- The dough will probably be sticky.
- Add additional flour until dough no longer sticks to your hands and can rolled.
- Pull off a piece of dough about the size of a walnut.
- Roll it into a rope and shape it into a knot.
- Place finished knots 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes.
- Bottoms should slightly brown.
- Cool cookies on a wire rack.
- If desired ice with confectioner's sugar icing.