|Orange marmalade and anisette a perfect match~|
|Shape in loaves makes around 6 good size loaves 8 small|
These actually are a soft cookie unless you can bake them twice if you like but She doesn't, they are great the way they are. After they are cut, if you prefer, put them back in the oven and toast them turning once on a 350 degree oven until brown on both sides
1 cup crisco
1 cup sugar
4 eggs beaten
1 small 1 oz bottle anise extract
1 cup marmalade
1/2 teaspoon baking soda
2 teaspoons baking powder
4 cups flour
1 egg yolk beaten for tops to brush on
Combine crisco and sugar till fluffy. Add eggs, anise, marmalade. Blend in flour and levening agents. If dough is too sticky add more up to one more cup of flour.
Flour hands shape into loaves don't make them too big, these should be 5 inches long and 3 inches wide. Brush with one egg yolk beaten. Bake on 400 till browned. Slice loaves on the slant when cooled. Freeze loaves unused until ready to serve. You can leave these plain or toast in 350 degree oven till brown.
Thanks again Louise....my memories of those days are etched in my brain forever.... I miss you both!