Instructions: Cream together lard and sugar till light and fluffy; beat in eggs and aniseed. Stir togehter flour and salt; stir into creamed mixture. Wrap dough in waxed paper; chill several hours. Using a slightly rounded teaspoonful of dough, roll with hands on lightly floured surface to a 4 x 1/4-inch rope. Place on ungreased baking sheet, crossing ends to form a handwritten latter "l." (Or, shape dough in two rolls 8 inches long and 1 1/2 inches in diameter; chill. Slice 1/4 inch thick; place on ungreased baking sheet.) Bake at 375 till edges are golden, 10 to 12 minutes. Cool on racks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.