Description Edit

Purchased from the Watson Estate in McKinney, Texas in 1991. Dated 1966.

Ingredients Edit

Directions Edit

  1. Preheat oven to 350.
  2. In a large bowl, combine eggs, Sugar, oil, lemon zest, anise seed, baking powder, vanilla, and salt. Whisk to blend. Add the flour and almonds and stir until dough forms.
  3. Turn out onto a floured surface and knead until smooth.
  4. Divide dough in half.
  5. Form each half into a log 2-inches in diameter.
  6. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart.
  7. Sprinkle the tops with additional Sugar.
  8. Bake for 30 minutes.
  9. Remove from oven and let cool 10 minutes.
  10. Leave the oven set at 350.
  11. Using spatula, carefully transfer the logs to a work surface.
  12. Using a serrated knife, cut crosswise into slices1/2 -inch thick.
  13. Arrange the slices cut side down on the baking sheet.
  14. Return to oven and bake until brown.
  15. Transfer cookies to wire racks cooling.
  16. Store in an airtight container at room temperature for up to 2 weeks.

Contributed by Edit

Cat's Recipes Y-Group

Community content is available under CC-BY-SA unless otherwise noted.