Twice Baked Italian Cookies
(1/2 lb.) butter,
coarsely chopped walnuts
regular all-purpose flour
Preheat oven to 375 degrees. Mix sugar with butter, anise seed, anise,
vanilla, water and nuts. Beat in eggs. Sift and measure flour and sift
again with baking powder into sugar mixture; blend thoroughly. Cover and
chill the dough 2 to 3 hours.
On lightly floured board, shape dough with your hands to form flat loaves
that are 1/2 inch thick and 2 inches wide and as long as your cookie
Place no more than 2 loaves, parallel and well apart, on a buttered cookie
sheet (one without rims is best). Bake for 15 minutes.
Remove from oven and let loaves cool on pans until you can touch them,
then cut in diagonal slices that are 1/2 to 3/4 inch thick. Lay slices on
cut side; close together on cookie sheet and return to 375 degree oven for
10-12 minutes more or until lightly toasted. Cool on wire racks and store
in airtight containers. Makes about 7 dozen.