"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
6 eggs 1 cup sugar 1 cup Crisco shortening, melted and cooled 6 teaspoons baking powder 1 jigger (about 1.5 fluid ounce) of anisette 1 pound of all purpose flour
Use a very large bowl because the batter will "foam up". Beat eggs until foamy. Add sugar and beat well again. Add baking powder and beat well. Add anisette and beat batter again. Add flour a little at a time and beat well. If the dough appears to be too soft add a little more flour.
Let the batter set about 10-15 minutes. Grease fingers well in a little shortening. Form balls a little larger than a butter ball cookie. Grease cookie sheets with shortening.
Preheat oven to 400║ F.
Cookies should puff up and look like a small cream puff.
After cookies raise reduce the oven temperature to about 375║ F. Bake cookies about 10 minutes total.
If cookies seem to spread out and do not puff up add more flour to the batter. Cookie should look like a butter ball or a small cream puff in size and color.
Remove from cookie sheet and after they cool, ice with white icing. I use frosting recipe on the confectioner sugar box. If you like a lighter icing you can add a little more milk to the frosting when mixing.
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