Candy-Stripe Twists

Measure flour, baking powder and salt into sifter.

Cream butter or margarine and sugar until fluffy in large bowl.

Beat in egg and oil of anise.

Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well blended.

Spoon half of dough into a medium-size bowl; blend in a few drops red food coloring to tint pink.

Leave other half plain.

Pinch off about a teaspoonful each of pink and white dough at a time and roll each into a pencil-thin strip, about 5-inches long on lightly floured pastry cloth or board.

Place strips, side by side, pressing ends together, then twist into a rope.

Place 1-inch apart on ungreased cookie sheets.

Bake in moderate oven at 350° for 10 minutes or until firm.

Remove carefully from cookie sheets; cool on wire racks.

Store with waxed paper or transparent wrap between layers in container with tight-fitting cover.