1/2 cup butter or margarine
3/4 cup honey
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons aniseeds
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dried cranberries
OR
1 cup candied cherries
3/4 cup slivered almonds
Servings: 36
Cream butter in large bowl with electric mixer; beat in honey, eggs and vanilla. Combine flour, cinnamon, aniseeds, salt, baking powder and baking soda in small bowl; mix well. Stir into butter mixture. Stir in cranberries and nuts. Shape dough into two 10 × 3 × 1-inch logs on greased baking sheet. Bake in preheated 350ºF oven about 20 minutes or until lightly browned. Remove from oven; cool 5 minutes. Remove to cutting board. Reduce oven temperature to 300ºF. Cut each log into 1/2-inch strips; place on baking sheet. Bake about 20 minutes more or until crisp throughout. Cool completely on wire racks.
Yield: 36 Cookies
Cuisine: Italian
3/4 cup honey
2 eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons aniseeds
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dried cranberries
OR
1 cup candied cherries
3/4 cup slivered almonds
Servings: 36
Cream butter in large bowl with electric mixer; beat in honey, eggs and vanilla. Combine flour, cinnamon, aniseeds, salt, baking powder and baking soda in small bowl; mix well. Stir into butter mixture. Stir in cranberries and nuts. Shape dough into two 10 × 3 × 1-inch logs on greased baking sheet. Bake in preheated 350ºF oven about 20 minutes or until lightly browned. Remove from oven; cool 5 minutes. Remove to cutting board. Reduce oven temperature to 300ºF. Cut each log into 1/2-inch strips; place on baking sheet. Bake about 20 minutes more or until crisp throughout. Cool completely on wire racks.
Yield: 36 Cookies
Cuisine: Italian
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