Anise Cookies 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 Line a baking pan with foil; set aside. In a bowl, combine the flour, Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Anise Cookies cont. 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. Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008

	Anise Cookies Yield: 3-1/2 dozen. Printed from tasteofhome.com Oct 16, 2008 Copyright Reiman Media Group, Inc © 2008