• 2 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup margarine or butter
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. Vanilla
• 1/2 tsp. almond extract
• 5 drops red food coloring
• 1/2 cup finely chopped walnuts
• 1 oz. Unsweetened chocolate, melted and cooled to room temperature.

Directions

• In a small bowl, stir together flour, baking powder and salt and set aside.
• In medium mixing bowl, beat margarine, or butter with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla; beat until just combined.
• Slowly add the flour mixture, beating on medium speed for 3 minutes.
• Line a 9 X 5 X 3 loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.
• Divide the dough into 3 portions.
• To one portion stir in almond extract and red food coloring, pat into bottom of pan.
• To another third of dough, stir in chopped nuts; pat evenly over pink dough in the pan.
• To the remaining dough, stir in melted chocolate, pat evenly onto the nut dough.
• Cover and let chill at least 4 hours or until the dough is firm enough to slice.
• Lift the wax paper to remove the chilled dough from the pan.
• Cut the dough in half, length wise, then slice each half cross wise into 1/4 inch thick slices.
• Arrange slices about 1 inch apart on an ungreased cookie sheet.
• Bake in over at 350 for 10-12 minutes or until edges are firm and light brown.
• Cool on cookie sheet for 1 min, then transfer cookies to wire rack to cool.
• Makes 72 to 84 cookies.

Deb

• 4 cups sifted flour
• 4 tsp. Baking powder
• 1/2 tsp. salt
• 4 eggs
• 1-cup sugar
• 1/2-cup margarine
• 2 tbs. Anise
• 1 tsp. Vanilla
• 1/2 tsp. Salt
• 1 cup toasted almonds

Directions

• Combine eggs, sugar, anise, and margarine.
• Combine flour, baking powder & salt.
• Mix together and work in nuts.
• Dough should be moist, not sticky.
• Roll into 2 loaves 12″ x 3″.
• Bake on greased cookie sheets at 350 for 30 minutes.
• Cool for 5 minutes.
• Cut into 1 in. slices
• Turn on sides and bake 5 minutes more on each side.
• Cool.
• Makes 3 dozen.

Rita

• 1-cup soft butter
• 1/2 cup sugar
• 1/2 tsp. salt
• 2 cups flour
• 1 tsp. vanilla extract
• 1 cup semisweet chocolate pieces
• 1 cup finely chopped pecans

Directions

• Mix butter with sugar until fluffy.
• Add salt, extract, flour, nuts, and chocolate.
• Mix well.
• Refrigerate for 1/2 hour.
• Heat oven to 350.
• Shape dough into 1/2? balls.
• Place on cookie sheet.
• Bake 15 minutes until light brown.
• Let cool.
• Roll in confectionery sugar.

Philomena

• 4 eggs beaten
• 1 cup sugar
• 1/2 cup margarine
• 1/4 cup milk
• 2 tbsp. Anise
• 1 tsp. vanilla
• 4 cups sifted flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup toasted almonds

Directions

• Mix margarine and sugar.
• Add eggs, milk, anise, and vanilla.
• Add flour, powder, and salt to combination.
• Dough should be moist, not sticky.
• Add nuts.
• Roll into 2″ by 4″ strips.
• Bake at 350 for 15 minutes.
• Cool and cut.
• Makes 3 dozen.

Denise

• 1 cup margarine
• 1/2 cup sugar
• 3 eggs
• 1/2 tsp anise flavor
• 2 1/2 cups flour
• 4 tsp baking powder

Directions

• Mix margarine, sugar, eggs, and anise.
• Sift flour with baking powder and add to mixture, mixing thoroughly.
• Flour hands and shape as desired.
• Place cookies on greased cookie sheet.
• Bake at 400 for 10-12 minutes.

Rose

• 1-cup butter
• 1-cup sugar
• 4 eggs
• 1 tsp. Anise
• 1 tsp. Vanilla
• 4 cups flour
• 1/4 cup baking power
• 1/2 tsp. Salt

• 1 bottle non-pareils

Frosting

• 2 cups confectionary sugar
• 1 tsp. Anise
• 2 tbsp. Water

• 1 drop food color (red)

Directions

• Combine butter, sugar, eggs, anise, and vanilla.
• Sift flour with baking powder and salt and add to mix.
• Refrigerate for 1 hour.
• Roll in to 1″ balls.
• Bake on ungreased cookie sheet at 350 for 10 Minutes.
• Let cool, then frost and top with non-pareils.
• Makes 6-dozen.

Rita