-BETTI FRISCHKNECHT-SMCD91B
      2 c  Unbleached flour
      1 ts Baking powder
    1/4 ts Salt
      1 c  Sugar
      2 lg Eggs
    1/4 ts Vanilla
      1 tb Minced zest from 1 lemon
      1 tb Anise seed
  Sift first 3 ingredients in small bowl. Whisk sugar and eggs in large bowl
  to a light lemon color. Stir in next 3 ing. Sift dry ing. over egg mixture,
  then fold in until dough is just combined. Adjust oven rack to middle
  position and heat oven to 350 deg. Halve dough and turn each portion onto
  an oiled cookie sheet covered with parchment. Using floured hands, quickly
  stretch each portion into a rough 13x2 in. log. Place them about 3 in.
  apart on cookie sheet. Pat each dough shape to smooth it. Bake, turning pan
  once, until loaves are golden and just beginning to crack on top, about 35
  min. Cool loaves 10 min. Lower oven temp. to 325 deg. Cut each loaf
  diagonally into 3/8 in. slices with serrated knife. Lay the slices about
  1/2 in. apart on cookie sheet, cut side up, and return them to oven. Bake,
  turning over each cookie halfway through baking, until crisp and golden
  brown on both sides, abaout 15 min. Transfer to wire rack and cool
  completely. (Can be stored in airtight container for 1 month) VARIATION:
  Substitute unhulled sesame seeds for anise seeds. Brush top with egg wash
  and sprinkle with more sesame seeds.
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