INGREDIENTS

INSTRUCTIONS

*This recipe is posted in the Cook Book by: Rottiff
Place nuts in a shallow pan. Bake in a preheated 350-degree oven 8 to 10
minutes, or until golden brown. While still warm, rub nuts between a double
layer of paper towels to remove their papery skin. Cool. Chop into halves
or thirds. In a small bowl, beat eggs, vanilla and almond extract with a
whisk. In a lg. mixing bowl, combine flour, sugar, anise seed, baking soda
and salt. Add egg mixture and mix until blended, about 1 minute. Mix in
nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs
about 1/2 thick, 1 1/2 wide and 12 long. Space them at least 2 apart. Bake
in the middle of a preheated 325-degree oven for 25 minutes, or until set
and bake through. Transfer from baking sheet to a wire rack and cook 5-10
minutes. Place on cutting board. With a serrated knife, cut 1/2 thick
slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and
return to oven for 10 minutes, turning over once, to dry slightly. Cool on
wire rack. To make glaze, heat white chocolate chips over hot water in a
microwave oven on Medium power, checking every 30 seconds until chocolate
melts. Stir to blend. With a spatula, spread chocolate over entire top
surface of cookies. Cool at room temperature until se Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by JeannePie@aol.com on Apr 11, 1997

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