Jacob Anise Cookies

 

1/2 lb margarine

1-cup sugar

2 eggs

1 tbs. backing soda diluted in 1 tbs. hot water

1 tsp. Anise oil

2 tbs. cream

4 cups flour

1/4 tsp. cream of tarter

Pinch of salt

 

Cream margarine and sugar with beaters, add eggs and beat. Sift dry ingredients and add to mixture. Add anise oil and cream. Mix in baking soda last. Separate dough in 3 parts, wrap in wax paper and refrigerate overnight. Roll out very thin the next day and cut with cookie cutters. Have flour ready. Work dough with hands and flours to handle easier. Sprinkle with colored sugars. Bake at 325 F for 7 to 7 1/2 minutes, not brown, should be white on un-greased cookie sheet.

 

Hint: A hint when rolling the dough. When rolling, I cover the dough with wax paper. Remove the paper and cut with the cutters. This method keeps the dough from sticking to the rolling pin. Constantly use flour for sprinkling on to the dough while rolling.