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1/4
cup butter (no substitutes), softened
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1
cup sugar
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1
teaspoon baking powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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3
eggs
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1/2
teaspoon vanilla
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1/4
teaspoon almond extract
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2 1/4
cups all-purpose flour
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1 1/2
teaspoons anise seed
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1/2
teaspoon fennel seed
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1
cup dried cranberries
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3/4
cup pistachios, shelled
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1/2
cup dried apricots, snipped
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1
egg
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat until combined. Beat in the 3 eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour; the anise and fennel seeds; and the cranberries, pistachios, and apricots with a wooden spoon. Cover and refrigerate for 2 hours or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Divide dough in half. Shape each half into a 12-inch-long log 1-1/2 inches in diameter. Place logs at least 3 inches apart on a lightly greased cookie sheet. Flatten each log slightly to 3/4-inch thickness. Combine egg and 1 tablespoon water. Brush over logs.
3. Bake in preheated oven for 25 to 30 minutes or until light brown. Cool logs on cookie sheet 1 hour or till completely cool.
4. When logs are cool, preheat oven to 325 dgrees F. Transfer logs to a cutting board. Cut each log diagonally into 1/2-inch-thick slices. Lay slices down on cookie sheets. Bake in the preheated oven for 5 minutes. Turn slices over, and bake 5 minutes more or until dry and crisp. Remove and cool on wire racks. Makes about 48.
- Storage Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Servings Per Recipe 48,
- Calories 72,
- Protein (gm) 2,
- Carbohydrate (gm) 11,
- Fat, total (gm) 2,
- Cholesterol (mg) 20,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 97,
- Vitamin C (mg) 1,
- Sodium (mg) 65,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Great recipe, I have made it every holiday since it first appeared in the BH&G Special Interest Publication "Christmas Cookies" 1994. Thanks for sharing what is now a family favorite.
6/13/2011 05:43:57 PM Report Abuse