Twice-Baked Italian Cookies - cooking recipe

Ingredients

2 c. sugar
1 c. (1/2 lb.) butter, melted
1/4 c. anise seed
1/4 c. anisette or other anise liqueur
3 Tbsp. bourbon or 2 tsp. vanilla and 2 Tbsp. water
2 c. coarsely chopped almonds or walnuts
6 large eggs
4 1/2 c. all-purpose flour
1 Tbsp. baking powder

Preparation

In a bowl, mix sugar, butter, anise seed, liqueur, bourbon, almonds and eggs.
Beat to blend. Stir together flour and baking powder. Add to butter mixture and blend thoroughly. Cover and refrigerate dough until firm, 2 to 3 hours.