1/4 CUP
T.G. Lee milk

1/2 CUP (1 STICK)
butter or margarine

2 CUPS
sugar

1 1/2 TEASPOONS
anise extract

5
eggs

5 CUPS
unsifted all-purpose flour

1 TABLESPOON
baking powder

1/2 TEASPOON
salt

1 1/3 CUPS
diced mixed candied fruit, candied citron,
or

2/3 CUP
candied fruit and

2/3 CUP
whole pine nuts (pignoli)

Cream T.G. Lee milk, butter and sugar in a large bowl. Blend in anise extract and eggs. Mix together the flour, baking powder and salt; gradually mix into butter and egg mixture. Chill dough 1 hour. Divide dough into 4 parts.

Taking one portion of dough at a time, roll out on a floured board to make a rectangle 12 inches long and 8 inches wide. Sprinkle surface of dough evenly with 1/3 cup of the candied fruit or nuts. Starting with the wide side of the rectangle, roll dough tightly to make a long, compact loaf. Place rolls on lightly greased baking sheets (2 loaves to a baking sheet). Bake in 375 degree oven for 25 to 30 minutes, until lightly browned.

Remove from oven and let cool on pans for 5 minutes; cut in diagonal slices, 1/2 inch thick. Lay slices, cut side down, close together on the baking sheets and return to the 375 degree oven for 16 to 18 minutes, until lightly toasted. Cool on racks and store in airtight containers or freeze.