1/3 cup (2/3 stick) butter
3/4 cup sugar
3 eggs
3/4 teaspoon ground anise seed
1/2 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla extract
3 cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking powder
1-1/4 cups slivered blanched raw almonds

In a large bowl, cream together until butter, sugar, eggs, ground anise seed, salt, almond flavoring and vanilla. Sift together flour and baking powder. Stir into creamed mixture along with almonds until well blended.

Turn dough out onto floured board. Divide into 4 equal pieces. Shape each piece into a long narrow loaf, about 12 inches long and 1 to 1-1/2 inches wide. Place 3 inches apart on greased baking sheets.

Bake in slow oven (325°F.) for 20-30 minutes. Remove from oven.

Cut each loaf into 24 diagonal slices. Lay slices, cut side up, on baking sheets. Toast slowly under broiler, 8-10 inches from source of heat. Turn slices and toast second side. Remove from baking sheets and cool on wire racks. Store in a container with a tight fitting cover.

Makes 8 dozen cookies.

Submitted by: CM