Pine Nut and Anise Cookies

Makes about 20 cookies

Incredibly flaky and rich, these cookies go well with dessert wines, port,
coffee, or tea. Serve them also with sorbet or as an accompaniment to a
fruit soup. This recipe is from the Millennium Cookbook, and the cookies are
out of this world.

3 cups unbleached all-purpose flour

1/4 teaspoon salt

1-1/2 teaspoons baking powder

1 tablespoon aniseed

1 cup pine nuts, toasted

3/4 cup plus 2 tablespoons maple syrup

1/2 cup canola oil

1/4 cup water

1 tablespoon plus 1 teaspoon anise extract

1 teaspoon vanilla extract

Preheat the oven to 350. Line a baking sheet with parchment paper. In a large bowl, sift together the flour, salt, and baking powder. Mix in the aniseed and pine nuts. In a small bowl, whisk together the remaining ingredients.

Pour the wet mixture into the dry mixture and stir until combined. Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet. Press with your hand to a thickness of 1/3 inch. Repeat, placing the cookies 3 inches apart. Bake for 20 to 30 minutes, or lightly brown. Let cool on a wire rack. Store in an airtight container for up to 2 weeks.

Enjoy!!