- 1 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 tablespoons milk
- 2 teaspoons grated orange rind
- 2 cups all-purpose flour
- 1 table baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon pepper
- 1/2 teaspoon anise seeds, crushed
- 1/2 cup blanched whole almonds
Cream butter in a large mixing bowl; add sugar, and beat until light and fluffy. Add milk and orange rind; beat until well blended
Sift together remaining ingredients, except almonds, in a medium mixing bowl. Gradually add to creamed mixture, beating well. (Use additional milk, if necessary.)
Divide dough in half; press each portion to 1/2 inch thickness on greased cookie sheets. Cut each portion into 10 rectangles, and press 4 almonds into each rectangle. Preheat oven to 425° for 7 minutes; reduce heat to 325° and bake 25 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely. Break cookies apart and store in an airtight container.
Yield: about 2 dozen.
Note: Wooden cookie molds may be used to press dough into assorted shaped. Omit almonds when following this procedure.