Italian Twice-Baked Cookies

Contributed by Sandra Hawkins, Pleasant Hill 2nd Ward

Ingredients:

2 cups of sugar

1 cup of olive oil

6 eggs

4 T anisette

2 T vanilla

1 T baking powder

5 ½ cups unsifted all-purpose flour

2 cups chopped almonds

Directions:

• Mix sugar with oil.
• Add anisette and vanilla.
• Beat in the eggs.
• Mix the flour with baking powder and stir into the sugar mixture.
• Blend thoroughly then add the almonds.
• Cover and chill the dough for 2 – 4 hours in the refrigerator.
• On a greased baking sheet, shape dough to form loaves that are about ½ inches thick, 2 inches wide and as long as the baking sheet.
• Place two loaves parallel and well apart on each cookie sheet.
• Bake in a 350 degree oven for 20-25 minutes or until the loaves are cooked through and brown.
• Allow the loaves to cool on the pans until you can touch them.
• Cut in diagonal slices that are about ¾ inch thick.
• Lay slices on cut sides close together on the baking sheets and return to the 350 degree oven for another 20-25 minutes or until brown.