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

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

4. 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

5. 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

6. 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.

7. 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 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.

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