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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!"

21 ServingsPrep: 25 min. Bake: 30 min. + cooling

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 pan. 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

2 of 2

Anise Cookies (continued)

Directions (continued)

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 pans.
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.

Nutrition Facts: 1 serving (2 each) equals 178 calories, 8 g fat (3 g saturated fat), 32 mg cholesterol, 194 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.