INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 3310
Calories From Fat: 1876
Total Fat: 215.7g
Cholesterol: 272.7mg
Sodium: 1311.3mg
Potassium: 1060mg
Carbohydrates: 304.9g
Fiber: 13g
Sugar: 55.7g
Protein: 47.7g