This cookie has an unusual flavour - licorice!
It's another recipe from my old Pillsbury Cookie book and has become a favourite in our family. It's a refrigerator cookie so it can be mixed ahead, and then it's simply a matter of slicing and baking
when you have the time.
They also keep very well - To store them, I usually make a stack of cookies, lay the stacks on their sides in a covered rubbermaid container. I seem to be able to get more into a container this way.
1 c. margarine, softened
1 cup sugar
1 c. brown sugar
2 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cloves
1 Tbsp. whole anise seed
1/2 c. chopped pecans
Mix all ingredients, blending well. If you like, you can chop up the anise seed a bit with a knife first or use a mortar and pestle. I don't do this as we like the crunch of the whole seeds.)
Divide dough in half, shape into two 10 inch logs, smoothing and flattening the 4 sides to square the logs. Wrap in wax paper and chill for at least 4 hours.
Slice into 1/4" slices, place on ungreased cookie sheets.
Bake at 375 for 10-12 minutes - until just slightly brown around the edges.
Remove from pans and cool.