These old-fashioned crisp cookies have just the right accent of anise.
—SHARON NICHOLS BROOKINGS, SD
PREP: 25 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: ABOUT 5 1/2 DOZEN
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup finely chopped pecans
1 tablespoon aniseed
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture and mix well. Stir in pecans and aniseed.
2. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours.
3. Unwrap; cut 1/4 in. off the ends of each roll. Cut dough into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.