Licorice Snaps

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 storage container. I seem to be able to get more into a container this way.

• 1 cup margarine, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 egg
• 2 1/2 cups flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon. cloves
• 1 tablespoon whole anise seed
• 1/2 cup chopped pecans

1. Mix all ingredients, blending well.
2. Divide dough in half, shape into two 10 inch logs, smoothing and flattening the 4 sides to square the logs.
3. Wrap in wax paper and chill for at least 4 hours
4. Slice into 1/4 inch slices, place on ungreased cookie sheets.
5. Bake at 375 degrees F for 10-12 minutes - until just slightly brown around the edges.
6. Remove from pans and cool.