Anise Hyssop & Almond Butter Cookies

Total Time
32mins
Prep 20 mins
Cook 12 mins

Floral almond cookies.

Ingredients Nutrition

  • 1 cup sugar
  • 14 cup hyssop, anise hyssop florets removed from stem
  • 1 extra large egg
  • 12 tablespoons unsalted butter, in 12 pieces
  • 12 teaspoon vanilla extract
  • 2 cups flour
  • 12 teaspoon salt
  • 3 ounces almonds, lightly toasted and coarsely chopped

Directions

  1. Combine sugar and florets in a food processor and pulse till blended.
  2. Add egg and process about 1 minute.
  3. Add butter and vanilla and process about 1 minute.
  4. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
  5. Add almonds and just mix - do not over process.
  6. Turn dough onto a lightly floured surface and gather into a ball.
  7. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
  8. Chill for 1 hour or till firm.
  9. Preheat oven to 350°F.
  10. Slice dough less than ¼-inch thick.
  11. Place at least ½-inch apart on ungreased baking sheet.
  12. Bake about 12 minutes or till edges are golden brown.

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