Polish Anise Cookie Cutouts

Joanna Broad

Polish Anise Cookie Cutouts

Oven: 350 degrees
Bake: 8-10 minutes
Refrigerate overnight.

1 lb. lard
1 tbsp. butter
1 1/2 cups sugar
4 eggs
1 1/4 cups milk
8 cups flour
8 tsp. baking powder
2 tsp salt
2 viles of pure anise oil (found by the candy making section in all grocery stores or at the pharmacy)

Cream lard, butter and sugar. Beat one egg at a time, add milk, anise oil, salt, baking powder and flour.

Add a little more flour as needed, BUT the dough will be gooey.

Separate, wrap into three balls, and refrigerate overnight. The flour will coagulate over night and won't be as gooey the next day.

Roll out 1/4-inch thick, cut and place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Note: The bottoms will be slightly tan. Do not over-cook. This is a softer cookie.

Frost with a butter frosting: Butter, confectioner's sugars, vanilla and cream.

ENJOY! This is the MOST popular cookie I make. I always have to make two batches.