1 cup of sugar (extra fine granulated)
3/4 cup of Crisco (Canola) oil
3 large eggs
3 cups of flour (all-purpose)
1/4 teaspoon salt
1 teaspoon of anise seeds
1 cup of FINELY chopped pecans or walnuts
Preheat your oven to 350 F.
In a small bowl, combine the flour and salt together and put aside.
In the bowl of your electric mixer,
put sugar, oil, and eggs.
Turn on the mixer and beat at medium speed
until all the ingredients are well blended.
Then, add the flour and salt mixture
and the anise seeds and continue beating until well mixed.
Add the nuts and mix them into the dough.
Divide dough in half.
In a slightly greased cookie sheet, with fingers well floured,
shape each half of the dough into a 12 x 3 loaf and place each loaf
about 3 inches apart on the cookie sheet.
Bake for 20 to 25 minutes, until light brown.
Remove and immediately cut each loaf crosswise into
1/2 inch diameter slices. Turn each slice on it's side.
Return to oven and bake for 15 to 20 minutes more,
until lightly browned and crisp.
Cool on a wire rack.
Store in airtight container.
Turn occasionally during baking to ensure even browning.