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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 42 |
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I've learned to bake a double batch of these crisp dunking cookies, because one batch goes too fast! notes Mrs. H. Michaelson of St. Charles, Illinois. Ingredients:
1/2 cup butter, softened |
1-1/4 cups sugar, divided |
3 eggs |
1 teaspoon anise extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
dash salt |
1/2 cup chopped almonds |
2 teaspoons milk |
Directions:
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds.
2. Line a baking sheet with foil and grease the foil. Divide dough in half; shape each portion into two 12-in. x 3-in. rectangles on foil. Brush with milk; sprinkle with remaining sugar.
3. Bake at 375° for 15-20 minutes or until golden brown and firm to the touch. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°.
4. Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets.
5. Bake for 10 minutes. Turn and bake 10 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 3-1/2 dozen.
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