1/4 teaspoon anise extract or 1⁄2 tsp. anise seeds, crushed
1/8 teaspoon almond extract
3 cups all-purpose fl our
1 tablespoon baking powder
Pinch of salt
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cocoa
1/4 teaspoon pepper
1/2 teaspoon grated lemon or orange rind
1/4 cup finely chopped blanched almonds
1 (6-oz.) can whole natural almonds
How to Make It
Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, anise extract, and almond extract, beating well.
Combine flour and next 8 ingredients; stir well. Gradually add to butter mixture, beating at low speed until blended. Stir in chopped almonds.
Divide dough in half. Shape 1 portion into a ball; knead 3 or 4 times until smooth. Roll dough into a 9-inch square on a lightly greased baking sheet. Cut dough into 36 (1 1⁄2-inch) squares. Press a whole almond into center of each square. Repeat procedure with remaining dough.
Bake at 325° for 25 minutes. Cool slightly on baking sheet, and sprinkle with sugar while warm; remove to wire racks to cool completely. Break cookies apart, and store in airtight containers.
Southern Living Best Loved Cookies
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