Rating: 4.5 stars 4.5
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

15 mins
35 mins
50 mins
42 servings


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


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.


Nutrition Facts

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