Ingredients35 m servings
- In a large mixing bowl, cream butter and sugars. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in pecans and aniseed. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
- Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.
ReviewsRead all reviews 9
If you like aniseed... you'll love these cookies. Yummy... I think I'll put a little more aniseed in the next time.
I hate Anise with a passion, but my hubby really wanted to make something for Thanksgiving with Anise in it. Well, I ended up helping him make these cookies that I was so against, hoping we coul...
So delicious! I used anise extract instead of aniseed because that is what I had on hand, and it worked well. I was afraid that the anise flavor would be overpowering, but it definitely wasn't....
So happy to find this recipe! Lost in the shuffle of moving. I've baked this for several years now and added mini choc chips, or a cup of oatmeal, always with great success. These are the tasti...
These were so easy to make. They are not the flashiest looking cookie but their allure is in the hypnotic fragrance of the clove & aniseed...their crispy chewy finish and a pecan morsel to punct...
I am not a fan of licorice, but these cookies are yummy, I added extra of every spice, as always, and they are great!