2 c. sugar
1 c. (1/2 lb.) butter, melted
4 tbsp. anise seed
1/4 c. anise
2 tsp. vanilla
2 tbsp. water
2 c. coarsely chopped walnuts
6 eggs
5 1/2 c. regular all-purpose flour
1 tbsp. baking powder
Preheat oven to 375 degrees. Mix sugar with butter, anise seed, anise,
vanilla, water and nuts. Beat in eggs. Sift and measure flour and sift
again with baking powder into sugar mixture; blend thoroughly. Cover and
chill the dough 2 to 3 hours. On lightly floured board, shape dough with
your hands to form flat loaves that are 1/2 inch thick and 2 inches wide
and as long as your cookie sheets. Place no more than 2 loaves, parallel
and well apart, on a buttered cookie sheet (one without rims is best).
Bake for 15 minutes. Remove from oven and let loaves cool on pans until
you can touch them, then cut in diagonal slices that are 1/2 to 3/4 inch
thick. Lay slices on cut side; close together on cookie sheet and return
to 375 degree oven for 10-12 minutes more or until lightly toasted. Cool
on wire racks and store in airtight containers. Makes about 7 dozen.
Recipe Baking: return to
Italian cookie
RECIPE or
return to
Cookie Directory
Recipe Baking:
Italian cookie recipe Directory
