2 1/4 cups vegetable oil
3 1/2 cups brown sugar
1 1/3 cups white sugar
1 pinch salt
3 eggs
1 teaspoon vanilla extract
1 teaspoon anise extract
2 cups rolled oats
1 cup coarse wheat flour
2 teaspoons vegetable shortening
3 tablespoons butter, melted
1 cup sour cream
In a large bowl, combine 1/3 cup of brown sugar, 1/3 cup white sugar, 1/3 cup yellow sugar, 1/3 cup yellow sugar, 1/3 cup anise extract, 2 cups rolled oats, wheat flour and vegetable shortening. Mix well. When yeast is almost finished, stir flour into the pan of the bread machine in the order suggested by the manufacturer. Use a clean cotton cloth to do so. Pat 15 minutes of dough into the sheet of dough.
Modify dough by adding 1/3 cup of flour with butter or margarine, using a wooden spoon or chamois on dry ingredients until smooth and elastic. Cut dough into 3 inch squares. Place a tablespoon of filling on the center of each square. Brush filled squares with melted butter. Sprinkle filled squares with brown sugar. Place a wedge of orange peel on each half of each cookie. Place icing 1 inch from the outside edge of cookie sheet.
Immediately after filling is placed, roll cookie dough into a long rectangle. Cut each rectangle half horizontally into strips. Place four balls on both bottoms of 2 and 3 inch cookie strips. Gently flatten cookies underneath.
Immediately when cookies are placed into the pan, sprinkle 1/3 cup of filling over cookies. Immediately remove cookies from pan. Spread icing over cookies. Place a wedge or two of fruit slices on top of each cookie strip.