Ingredients
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3 Eggs
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1 cup Sugar
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1 cup Canola Oil
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1 tbsp Baking Powder
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3 cups Flour
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1 tbsp Anisetteor vanilla
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1 tbsp Anise Extract
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3/4 to 1 cup Walnutschopped, or pecans
Directions
Steps
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1
Done
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Preheat oven to 350 degrees. |
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2
Done
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Beat eggs thoroughly, add sugar, then oil and anisette or vanilla and beat again well. Sift flour and baking powder and add to egg mixture. Blend thoroughly – dough will be soft. (If too sticky, add a couple of Tbs. more flour but not too much because dough should be soft. Add nuts. |
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3
Done
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Shape a mound of it into a long narrow strip and place on a greased cookie sheet (about 2 strips to a sheet). I usually get 4 strips out of one recipe. |
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4
Done
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Bake in a preheated 350 degree oven for 20 – 25 minutes. Remove from oven, cut diagonally into slender cookies – place cut side down on same cookie sheet and toast in a 400 degree oven for about 6 – 8 minutes. Watch so they don’t burn. Yield: 4 dozen. |
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5
Done
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Note: I usually bake mine at 350 degrees for 20 minutes and at 400 degrees for about 6 minutes. I like them light better as they will firm up when cool. Store (when cooled) in plastic bag and they will keep fresh for a long time. Also, don’t forget to set the oven back to 350 degrees, after you have toasted them at 400 degrees, before you put the next batch in the oven. (These freeze very well) |
