Licorice Cookie Strips

Before you discount this cookie because it has licorice in the title, note that the licorice flavor comes from aniseed that dots the cookie. It's really a sort of butter/sugar cookie. This is a staple in our house when the holidays come. My family loves it (and they hate all things licorice). The cookie really needs a new name but this is what it came with. The dough doesn't look like much but it makes about 10 dozen cookies. They are light crispy cookies so when eating them it will not feel like dozens of cookies. My guys were hanging around just to get cookie scraps since I was making this for a cookie party. This is an easy cookie to make but the dough will be really soft. It firms up some if you let it sit (the last ones cooked will be rather easy to work with compared to the first). I use a rubber spatula sprayed with cooking spray to press these cookies down instead of a fork. They do spread so no more than 3 logs on a cookie sheet. With mine spaced about 2 inches apart they did touch when done cooking but I just used the cutter to seperate. Cut the cookies while they are still warm - I use a hard plastic cake froster to cut them. Also, I don't think I have ever added nuts to this cookie and was actually surprised to see them listed in the ingredients last night. It's up to you. If you do - chop them really fine because these cookies come out thin.

Licorice Cookie Strips
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 egg
2-½ cups flour
2 teaspoons aniseed
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup chopped nuts
In a mixing bowl, cream butter and sugars. Beat in egg. Combine dry ingredients; add to creamed mixture and mix well. Stir in nuts. Divide dough into 10 portions; shape each into a 12 inch log. Place 3 inches apart on ungreased baking sheets. Flatten with a fork to 1/4 inch thickness. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool for 5 minutes; cut diagonally into 1 inch slices. Remove to wire racks to cool completely.