Ingredients
4 eggs
1 1/2 cups Spry (shortening)
3 1/3 cups flour
1 tablespoon anise or almond flavoring
1 cup and 2 tablespoons sugar
3/4 cup milk
1 tablespoon baking powder
Green food coloring
Red food coloring
Frosting:
1 pound powdered sugar
red food coloring
juice of 1 lemon
green food coloring
Directions
Mix eggs, sugar, and shortening until cream; then add the milk, flour, baking powder, and flowing; and mix well.
Divide dough into three sections.
Color one section with the red food coloring, anotehr with green food coloring, and leave the other part as it is.
Roll dough out and cut into desired shapes.
Bake in a moderate oven for about 20 minutes.
Makes about 3 pounds and they keep very well.
Frosting:
Mix sugar with a little water and add lemon juice. Divide frosting into three parts and mix the red food coloring in one part, the green in another and leave one part white. Frost cookies with alternating colors, using red frosting on green cookies, etc.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. | 
