Anise Hyssop & Almond Butter Cookies

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READY IN: 32mins
SERVES: 40
UNITS: US

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
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DIRECTIONS

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