Instructions: In a large bowl, combine 2 cups sifted powdered sugar, flour, baking powder, and cinnamon. Add oil, egg, anisette liqueur, and vanilla; stir to blend. Turn out onto a board lightly dusted with powdered sugar; knead until smooth, about 4 turns.

Cut dough into 6 pieces. Roll each piece into a 1/2 inch wide rope that is 20 inches long. Cut each rope into 2 inch pieces. Place pieces about 1 1/2 inches apart on 3 lightly oiled (about 12 x 15) cookie sheets. Let cookies stand, uncovered, 8 to 24 hours.

Bake in a 325F oven until pale golden, abut 8 minutes. Immediately transfer cookies carefully to racks to cool. Serve, or wrap airtight up to 2 days; freeze for longer storage.

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