Printable | Taste of Home

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, 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

Printed from tasteofhome.com Aug 29, 2008

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Anise Cookies cont.

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.