FROSTY ANISE ROSETTES
Source: Pillsbury's Best of the Bake-Off Collection, 1959

Bake at 400 degrees for 8-10 minutes.

3 cups sifted all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup shortening with
1/2 cup sugar, creaming well
3 unbeaten eggs
2 tbsp anise seed (I toast mine first)
1 1/2 tbsp lemon juice
1 tsp grated lemon zest
1 tsp anise extract
SUGAR GLAZE:
3 cups sifted confectioners' sugar
1/3 cup hot milk (more if necessary)

Preheat oven to 400 degrees F. Grease cookie sheets.

Sift together flour, baking powder, salt, and baking soda; set aside.

In a separate bowl blend together the shortening and sugar, creaming well. Stir in eggs, anise seed, lemon juice and zest, and anise extract. Add 2 cups of the dry ingredients gradually, beating at low speed. Stir in remaining dry ingredients with a spoon. Knead on floured surface for 1 minute until well blended.

Divide dough into 8 equal parts. Roll each into a strip 1/2-inch thick and 20-inches long. Cut into 5 (4-inch) pieces. Slit each piece half way through along one side at 1/2 inch intervals. Seal ends together to form a circle, cut-side out. Place on greased cookie sheets.

Bake at 400 degrees for 8-10 minutes. Do not brown. Cool and dip tops of cookies into sugar glaze (below), allowing it to drip down sides. Decorate with colored sugars or candies.

TO PREPARE THE SUGAR GLAZE:
Blend together 3 cups sifted confectioners' sugar and 1/3 cup hot milk. Thin with a few drops more milk if necessary.