8 tablespoons butter (1 stick)
3/4 cup sugar
2 large eggs
1 3/4 cups flour
1/2 cup corn meal
1/2 teaspoon salt
1 cup toasted almonds
1 tablespoon aniseed
|
Cream butter with sugar and beat until fluffy. Beat in eggs. Mix in dry ingredients, then add seeds and nuts.
Line a large cookie sheet with parchment (or waxed paper). Dividing the dough in half, make two long logs with the dough and place lengthwise on the sheets several inches apart.
Heat oven to 325 and bake about 45 minutes until lightly brown or until the logs look done. Slide parchment onto cooling rack, cool for 15 minutes. Slice the logs diagonally into 3/4" cookies. Stand each cookie up separately and bake until lightly toasted.
|