Ingredients:
- 2 1/2 cup [or 562.5 0.00] all-purpose flour
- 3 tsp [or 14.78676 0.00] baking powder
- 1 1/2 tsp [or 7.39338 0.00] crushed aniseed
- 3/4 tsp [or 3.69669 0.00] salt
- 1/4 tsp [or 1.23223 0.00] ground cinnamon
- 1/4 tsp [or 1.23223 0.00] ground nutmeg
- 1/2 cup [or 112.5 0.00] butter, softened
- 1 cup [or 225 0.00] sugar, divided
- 1 1/4 tsp [or 6.16115 0.00] vanilla extract
- 2 Eggland's Best Eggs
- 1 cup [or 225 0.00] blanched almonds, toasted and finely chopped
- 2 tsp [or 9.85784 0.00] 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 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.
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 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.
Category:
Cookie