Servs: 42 Prep: Cook:
"'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."
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- add 2 cups all-purpose flour
- add 1 teaspoon anise or vanilla extract
- add 1/2 cup chopped almonds
- add Dash salt
- add 2 teaspoons milk
- add 1/2 cup butter or margarine, softened
- add 3 eggs
- add 2 teaspoons baking powder
- add 1 1/4 cups sugar, divided
- 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.