1/2 cup softened butter,
PAM
1 cup white sugar
2 tablespoons white sugar 3 eggs 1 tablespoon anise flavoring or pure vanilla extract 2 cups all purpose flour
2 teaspoons baking powder
dash of salt 1/2 cup ground almonds
(optional)
3 teaspoons of whole milk Preheat the oven to
375
degrees F.
In a mixing bowl, cream butter and 1 cup of sugar. Add 1 egg at a time
beating well after each. Stir in vanilla. Add dry ingredients. Stir in
almonds.
Line a baking sheet with foil and spray with pam. Divide the dough in
half, and make 2 strips ~ 12" x 2" on the baking sheet. Try to make the
strips as even as possible. I usually extend them to 2" from the end of
the baking sheet. Brush with milk and sprinkle 1 tablespoon of sugar on
each strip.
Bake at 375 degrees for 15 - 20 minutes, until brown and firm.
Lift strips with onto onto a wire rack to cool for 15 minutes.
Slice strips diagonally 1/2" thick. Place cookie slices cut side down
on an ungreased baking sheet. Put the cookies back in oven and
bake for an additional 10 minutes. Flip the cookies and bake an
additional 5 minutes.
I usually take the cookies out of the oven and let the cookies cool on
the rack. If you want a crisper cookie, turn off the oven, leaving the
door ajar to cool.
