Anise Crowns
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Anise Crowns
3 cups flour
1/4 teaspoon baking soda
2.5 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup sugar
Juice and grated rind of 1 small lemon
3 large eggs
1.5 tablespoons crushed anise seeds
Icing:
2.5 cups powdered sugar
1/4 cup lemon juice
Sift flour, baking soda, baking powder and salt together; set aside.
Cream shortening, sugar, juice and grated rind. Add eggs, one at a time, beating well after each addition. On low speed, gradually blend in 2 cups of the flour mixture and crushed anise seeds. Remove from beaters and add remaining dry ingredients, mix well. Cover and chill for 1 hour.
Pinch off small pieces of dough (size of a walnut). Roll into ropes about 4-inches long. Seal ends together to form a circle. With scissors, snip dough every 1/4-inch or closer about 3/4 of the way through at a slant. Place cookies on a lightly greased cookie sheet. Bake in a preheated 375 F. oven for 10-12 minutes.
Cookies should remain white on top; light brown on bottoms. Cool on wire racks.
Frost top with the powdered sugar and lemon juice icing. Can be thinned alittle more with water, if necessary, for spreading consistency. For parties or holidays, divide frosting in 3 to 4 small bowls. Tint with food colorings as desired. Allow to dry completely before storing in airtight containers in a cool place. The longer they are stored, the better the flavor.
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