Materials needed 6 eggs, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsp Anise seed

Materials Continued 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup evaporated milk 3 tablespoons molasses

Ingredients 2-1/2 cups all-purpose flour 3 teaspoons baking powder 1-1/2 teaspoons crushed anise seed 3/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

More Ingredients 1/2 cup butter, softened 1 cup sugar, divided 1-1/4 teaspoons vanilla extract 2 eggs 1 cup blanched almonds, toasted and finely chopped 2 teaspoons milk

Directions Combine flour, baking powder, anise seed, salt, cinnamon and nutmeg; set aside. In a separate bowl, cream butter and 3/4 cup sugar until fluffy. Beat in vanilla and eggs. Stir in almonds and flour mixture. Line a baking pan with foil. Divide the dough in half and mold into two 12-in. x 2-in. rectangles on the foil. Smooth the surface of each rectangle, then brush with milk and sprinkle with remaining sugar.

Directions continued Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°. Lift rectangles with foil onto a wire racks; cool 15 minutes. Place rectangles on a cutting board; slice 1/2 in. thick widthwise on the diagonal. Place slices, cut side down, on baking sheets. Bake minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.

Challenges that may happen Your cookies may turn out burned if you leave them in the oven for over the period of time needed