Ingredients
6 jumbo eggs
3/4 cup sugar
1/2 cup canola oil
4 tbsp melted butter
2 tbsp anise extract
1 1/2 tbsp baking powder
4 1/2 cups flour
3/4 box confectioners sugar
1 tsp lemon extract
3 tbsp melted butter
3 tbsp warm milk (can just add milk to butter)
Candy Sprinkles
Preparation
Beat eggs and sugar. Add remaining ingredients and mix. Refrigerate dough for approximately 1/2 hour as it will be easier to handle.
Pinch off piece and form into a log. Spiral upward into your shape.
Bake at 375 degrees for 13-15 minutes
Blend frosting to desired consistency. Drizzle onto cookies which are placed on a wire rack over wax paper to catch the drips. Add sprinkles.
