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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