Serves: 20
Total Calories: 186
1. Mix flour, baking soda, and salt. Beat butter, sugar, and brown sugar in a large bowl with electric mixer until fluffy. Beat in egg, egg yolk, buttermilk, cinnamon, and anise seeds. On low speed, gradually beat in flour mixture and almonds, scraping sides of bowl frequently. Form into rolls about 3/4 inch in diameter. Transfer to a wax paper-lined 13 x 9 x 2-inch baking pan. Cover and chill 4 hours or overnight.
2. Heat oven to 350°. Lightly grease baking sheets.
3. With a sharp knife, cut rolls into about 1/4 -inch slices. Place 1 inch apart on prepared baking sheets. Bake on bottom rack of oven 3 minutes or until lightly browned. Move baking sheet to middle rack and bake 2 to 3 minutes longer until a toothpick inserted in center comes out clean (cookies will puff a little while baking). Do not overbake. Cool on wire racks. Store in an airtight container.
This Peppernuts recipe is from the Prize-Winning Cookies Cookbook. Download this Cookbook today.
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