Candy-Stripe Twists

1. 1

   Measure flour, baking powder and salt into sifter.

2. 2

   Cream butter or margarine and sugar until fluffy in large bowl.

3. 3

   Beat in egg and oil of anise.

4. 4

   Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well blended.

5. 5

   Spoon half of dough into a medium-size bowl; blend in a few drops red food coloring to tint pink.

6. 6

   Leave other half plain.

7. 7

   Pinch off about a teaspoonful each of pink and white dough at a time and roll each into a pencil-thin strip, about 5-inches long on lightly floured pastry cloth or board.

8. 8

   Place strips, side by side, pressing ends together, then twist into a rope.

9. 9

   Place 1-inch apart on ungreased cookie sheets.

10. 10

    Bake in moderate oven at 350u00b0 for 10 minutes or until firm.

11. 11

    Remove carefully from cookie sheets; cool on wire racks.

12. 12

    Store with waxed paper or transparent wrap between layers in container with tight-fitting cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.