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Betsy

Taralli Rolls

1/2 lb. butter
6 eggs
1 c. sugar
6 tsp. baking powder
1 tsp. vanilla
3 1/2 - 4 c. flour
ICING:
1 lb. confectioners' sugar
1 tsp. vanilla
Milk

Cream butter. add eggs and sugar; blend well. Add vanilla. Add baking powder and flour. Mixture should not be too sticky. Roll into 1 inch balls. Bake 350 degrees, 10 minutes - no longer. Mix icing ingredients. Drizzle over cookies when cold.

Taralli

1 pkg. dry yeast
1 c. water
2 tbsp. sugar
1 egg, slightly beaten with 1 tbsp. water
1-1/2 tsp. salt
1/4 c. olive oil
3-1/4 to 3-1/2 c. flour
Melted butter
Anise seed

In a large mixing bowl soften dry yeast. Add sugar, salt and oil. Stir to dissolve sugar. Gradually add 3 cups of flour. Turn out on floured surface, form into ball, cover and let rest 10 minutes. Knead in remaining flour. Place in lightly grease bowl and turn once. Cover and let raise in warm place until double - about 1-1/2 to 2 hours. Turn out on a lightly floured surface; form into ball. Cover and let rest 10 minutes. Roll dough in a rectangle and brush with melted butter and sprinkle with anise seed. Cut lengthwise into strips 1-1/2 inch wide. Turn around buttered wooden spoon handle. Push twisted dough off handle, bring ends together to form circle. Place 2 to 3 inches apart on greased baking sheet; brush with egg mixture and sprinkle with additional anise seed. Let rise until double, 45 to 60 minutes. Bake at 375 degrees for 20 minutes.