Prep 10 mins
Cook 12 mins
This recipe came from one of my DH's Aunts. When she made these, she made enough for everyone to enjoy. These are great with a cup of coffee.
- 2 cups flour
- 1⁄2 cup chopped almonds
- 1⁄4 teaspoon salt
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 1⁄2 teaspoons anise extract
- Heat oven to 350 degrees.
- Mix flour, almonds and salt, set aside.
- Beat butter and sugar until creamy.
- Blend in egg and extract.
- Gradually mix in flour mixture.
- Drop by rounded tablespoon onto ungreased cookie sheet.
- Bake 10 - 12 minutes until golden brown.
This is a very easy recipe to make. I love a cookie recipe where the hardest thing is bringing the butter to room temperature! :) I had no problem with the dough being too stiff. I think the basic recipe would work with other extracts instead of anise, such as orange or lemon. The anise was very mild and I may add a bit more extract next time.
Enjoyable cookies, that I made for a parent/teacher get together at one of my kids schools. No problem with the dough at all. Everyone enjoyed them. I did use orange extract, though the flavor was a little light to me. Made for Best of Cookbook 2011 tag.
I made these several times, since I had to use up a bottle of anise extract, which I rarely use. I thought they were fairly tasty, but nothing extra special. I made them exactly as written, using unbleached flour and sea salt. I should mention that the dough was pretty stiff and a little hard to work with, dropping tablespoonsful and all. I tend to make cookies too big, so my yield was about 26-28 instead of the full 3 dozen. The cookies do spread out a lot, with all that butter! I should also mention what may be the original source of this recipe (unless they came from a common third source). As I was about to throw away the little box the anise extract (McCormick brand) came in, I noticed that the sample recipe on the box was virtually identical to this one. It had the same title and the instructions were just about word-for-word identical. The only difference was that the McCormick recipe added the same amount (1 1/2 tsp.) of almond extract, which does sound good to me. I was a little worried about the anise flavor here, not being a big fan of it, but it was pretty mild in these cookies. I was also surprised that these cookies had neither baking powder nor baking soda, but still baked up nicely. These are more of a buttery almond cookie, with a hint of anise, but I did enjoy them.