Anise Cookies Recipe

Ingredients

• 2-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1-1/2 teaspoons crushed aniseed
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 cup sugar, divided
• 1-1/4 teaspoons vanilla extract
• 2 eggs
• 1 cup blanched almonds, toasted and finely chopped
• 2 teaspoons milk

Directions

• Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
• Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking sheet. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
• Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
• Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking sheets.
• Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.

Anise Cookies published in Reminisce September/October 1991, p33