Anise Cookies
"MY AUNT would make these cookies for dessert. I can remember walking into the house and I'd almost swoon when I smelled them baking—the aroma seemed to fill every room. They were my favorite, and they still are. Back then, I used to pretend Aunt Carmella made them especially for me!"
SERVINGS
|
21
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
30 min.
|
TOTAL
|
55 min.
|
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 bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
In a small mixing 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.