Preparation:

Cream butter until soft, then gradually add sugar, and continue working until well blended. Add eggs, one at a time, beating hard after each addition. Stir in aniseed and flour. Drop batter from a tsp onto greased cookie sheet and place an almond on top.

Bake at 350° F for 10 to 12 minutes or until bottoms of cookies turn a golden brown. The tops should be pale. The cakes improve in flavor if allowed to ripen in an airtight container for several days before serving.

Servings: 8
Submitted by: Recipe Group Member
Source:
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