Rating: 4.5 stars
215 Ratings
  • 5 star values: 145
  • 4 star values: 51
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 6

'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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
42
Yield:
42 servings
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in anise or vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool. Store in airtight container.

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Nutrition Facts

76 calories; protein 1.3g; carbohydrates 10.8g; fat 3.2g; cholesterol 19.1mg; sodium 53.2mg. Full Nutrition
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