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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Very nice not hard cookie. Berries keep them moist, and the anise gives a great shot of flavour. Don't be tempted to put more berries, beacuse this is really the right amount for this cookie... Ingredients:
3 tablespoons butter, room temp |
1/2 cup granulated sugar, plus |
2 tablespoons granulated sugar |
1 1/2 cups flour, plus |
2 tablespoons flour |
1 teaspoon baking powder |
1 pinch salt |
1 lemon, zest of (optional) |
2 large eggs |
2/3 cup sliced almonds or 2/3 cup slivered almonds, toasted |
1/3 cup fresh blueberries |
1 tablespoon anise seed |
Directions:
1. Preheat oven 350 degrees F.
2. Line cookie sheet with parchment.
3. Cream butter and sugar until fluffy.
4. Add eggs one at a time.
5. Sift in all dry ingredients.
6. Fold in the almonds then the fruit lightly.
7. Make into two large logs and flatten down to 4 inches wide.
8. Keeping each well apart for rising.
9. Bake 30 minutes or until firm.
10. Remove and cool.
11. Slice into 1/2 inch slices.
12. Place back onto parchment and bake cut side down another 15 minutes, turning mid way thru, so both sides get toasted.
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