Anise Hyssop & Almond Butter Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 40 |
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Floral almond cookies. Ingredients:
1 cup sugar |
1/4 cup hyssop, anise hyssop florets removed from stem |
1 extra large egg |
12 tablespoons unsalted butter, in 12 pieces |
1/2 teaspoon vanilla extract |
2 cups flour |
1/2 teaspoon salt |
3 ounces almonds, lightly toasted and coarsely chopped |
Directions:
1. Combine sugar and florets in a food processor and pulse till blended.
2. Add egg and process about 1 minute.
3. Add butter and vanilla and process about 1 minute.
4. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
5. Add almonds and just mix - do not over process.
6. Turn dough onto a lightly floured surface and gather into a ball.
7. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 11/2 to 2-inches in diameter.
8. Chill for 1 hour or till firm.
9. Preheat oven to 350°F.
10. Slice dough less than 1/4-inch thick.
11. Place at least 1/2-inch apart on ungreased baking sheet.
12. Bake about 12 minutes or till edges are golden brown.
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