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Title: Anise Pine-Nut Cookies
Yield: 1

Ingredients

    1/2    stick unsalted butter;
           -softened (1/4 cup)
    1/4 c  vegetable shortening
    1/3 c  confectioners' sugar
    1/4 c  granulated sugar
      1 ts vanilla
      1 c  plus 2 tablespoons
           -all-purpose flou; r
    1/2 ts salt
    1/4 ts double-acting baking powder
    1/2 ts aniseed
    3/4 c  pine nuts; toasted lightly
           -and
      1    ; cooled

Instructions

In a bowl with an electric mixer cream together the butter, the
shortening, and the sugars until mixture is light and fluffy and beat in
the vanilla. In another bowl whisk together the flour, the salt, and the
baking powder and add the flour mixture to the butter mixture. In a food
processor or blender grind fine the aniseed and 1/2 cup of the pine nuts,
add the mixture to the dough, and blend the dough well.

Drop teaspoons of dough 2 inches apart onto greased baking sheets, top
each cookie with several of the remaining pine nuts, and bake the cookies
in a preheated 325F. oven, switching the positions of the baking sheets
halfway through the cooking time for 18 to 20 minutes, or until they are
golden. Let the cookies cool on the baking sheets for 2 minutes, transfer
them carefully (the cookies are very delicate) with a metal spatula to
racks, and let them cool completely. The cookies keep in an airtight
container for 4 days.

Makes about 55 cookies.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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