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 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

1 egg

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.