1¼ cups sugar
2 eggs
1-2/3 cups self-rising flour
2 teaspoons aniseed, crushed
Grated rind of ½ lemon

Lightly spray baking sheets with non-stick vegetable spray.

In a large mixing bowl, combine sugar and eggs; beat until creamy.  Stir in flour, aniseed, and lemon rind.  Shape dough into ropes, ½-inch in diameter.  Cut ropes into 3-inch lengths; bend into crescent shapes.  With a sharp knife, slash outer edge of crescent in three places.  Place on prepared baking sheet.  Cover; let stand overnight at room temperature.

Preheat oven to 375°F. 

Bake 12 to 15 minutes or until golden brown.  Remove from baking sheets; cool completely on a wire rack.

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