Aniseed Cookies
From:
Servings:	Approximately 72 cookies

2 1/2 cups [350 g] flour 2 teaspoons [10 mL] baking powder Hint of salt 1/8 pound [57 g] margarine, melted 1/2 cup [100 g] sugar 1/2 teaspoon [2.5 mL] lemon or vanilla extract 2 eggs 1/2 teaspoon [2.5 mL] baking soda 1/2 cup [125 mL] sour cream Tiny multicolor, or others, decorative candies [to décorate] Icing 2 egg whites 1/2 pound [227 g] icing sugar [more if needed] 3/4 ounce [21.5 mL] aniseed extract

Preheat oven to 375°F [190°C]. Mix together flour, baking powder and salt. Mix together baking soda and sour cream. Beat together melted margarine, sugar, lemon or vanilla extract and eggs. Add sour cream mixture to flour mixture, alternately with eggs mixture. Shape approximately 1 tablespoon [15 mL] of dough into an approximately 3-inch [7.5-cm] long cigar. Roll cigar all around one of your fingers; arrange this tube onto a greased cookie sheet. Repeat with remaining dough. Bake cookies into preheated oven until just lightly browned, for approximately 5 minutes; if needed, bake a little longer, watching carefully. Remove from oven; leave to cool down. Meanwhile, prepare icing. Dip lukewarm cookies into icing, then garnish with tiny decorative candies. Icing Beat egg whites until foamy; beat in icing sugar and aniseed extract. If icing is too thin, beat in a little more icing sugar, until thickened.