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Ингредиенты
- 1/2 stk unsalted butter softened (1/4 c.)
- 1/4 c. vegetable shortening
- 1/3 c. confectioners' sugar
- 1/4 c. granulated sugar
- 1 tsp vanilla
- 1 c. plus 2 Tbsp. all-purpose flour
- 1/2 tsp salt
- 1/4 tsp double-acting baking pwdr
- 1/2 tsp aniseed
- 3/4 c. pine nuts toasted lightly and cooled
Инструкции
- In a bowl with an electric mixer cream together the butter, the shortening, and the sugars till mix is light and fluffy and beat in the vanilla. In another bowl whisk together the flour, the salt, and the baking pwdr and add in the flour mix to the butter mix. In a food processor or possibly blender grind fine the aniseed and 1/2 c. of the pine nuts, add in the mix to the dough, and blend the dough well.
- Drop tsp. of dough 2 inches apart onto greased baking sheets, top each cookie with several of the remaining pine nuts, and bake the cookies in a preheated 325F. oven, switching the positions of the baking sheets halfway through the cooking time for 18 to 20 min, or possibly till they are golden brown. Let the cookies cold on the baking sheets for 2 min, transfer
- them carefully (the cookies are very delicate) with a metal spatula to racks, and let them cold completely. The cookies keep in an airtight container for 4 days.
- Makes about 55 cookies.
