2 cups sugar
5 drops anise flavoring
1 cup flour
water

Combine sugar, flour, and flavoring with sufficient water to make a stiff dough; roll to desired thickness, working fast, and cut into diamond shapes.

Let dry overnight.

Bake the next day in a slow oven (300 degrees F.) from 8 to 12 minutes.

You will be surprised, upon removing the cookies from the oven, to find they have changed shaped.

Makes 4 dozen cookies.

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.

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