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Anise Cookies

• 3 large Eggs
• 1 1/2 cups Granulated Sugar
• 2 Tablespoons Aniseed
• 1 Lemon Rind, grated
• 2 cups All-purpose Flour, sifted
• 1 teaspoon Baking Powder

Instructions:
In a medium-sized mixing bowl, beat the eggs with an electric mixer until light and creamy. Gradually add the sugar, beating well after each addition. Continue to beat the mixture for 15-minutes. Stir in the aniseed and lemon rind.
Sift the flour and baking powder together in a separate mixing bowl. Gradually add the flour to the egg mixtures until a stiff dough is formed.
Knead the cookie dough on a lightly floured surface, then cut the cookie dough into four equal pieces. Roll each piece into strips about 1-inch thick then cut the strips into 3-inch lengths.
Nick each strip 3 times to the depth of 1/2-inch. Shape the strips into U's, keeping the nicked edge on the outside of the cookie. Allow the dough to stand overnight at room temperature.
Pre-heat oven to 300-F degrees. Bake cookies on lightly greased cookie sheets for 15 minutes. Allow to cool before storing in an airtight container.

Makes 2 Dozen