1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
1 teaspoon anise or vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 dash Dash salt
1/2 cup chopped almonds
2 teaspoons milk
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.
Pairs Well With
GREAT WITH COFFEE!