Sliced Cookies: Licorice Snaps

There's no actual licorice in these licorice snaps. Instead, a combination of anise seed, cinnamon, and cloves is used to approximate a licorice flavor. These cookies spread a lot when baking, so make sure you leave at least 2 inches between cookies.. If you don't, you'll end up with a giant cookie that you'll actually have to cut apart to eat.


Ingredients


½ cup firmly packed brown sugar
¼ cup sugar
½ cup butter or margarine, softened
1 egg
1 cup all purpose flour
2 tsp anise seed
½ tsp baking soda
¼ tsp salt
¼ tsp cloves
¼ tsp cinnamon
¼ cup pecans, chopped


Preparation


Place sugars, butter, and egg in a large bowl and beat until light and fluffy. Add all other ingredients and blend until you have a soft dough. It will be sticky. Cover the dough with plastic wrap and refrigerate for 2 hours for easier handling.


Remove dough from fridge and shape into a 12-inch long roll. Wrap this roll in plastic wrap or wax paper. Place in the freezer for at least 4 hours. Overnight would be better. You want the roll to be completely frozen before you try to slice it.


When it is frozen, heat the oven to 375°F. Slice the dough into ½-inch rounds. Place these rounds onto a prepared cookie sheet, keeping them at least 2 inches apart. Bake for 9 minutes, until the edges are golden brown. Remove from cookie sheets immediately and cool on wire racks.


This recipe will make 2 dozen cookies. They will keep for up to 5 days when stored in an airtight container.