Candy-Stripe Twists

Directions

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 350° 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.