Anise Hyssop & Almond Butter Cookies - cooking recipe

Ingredients

1 cup sugar
1/4 cup hyssop, anise hyssop florets removed from stem
1 extra large egg
12 tablespoons unsalted butter, in 12 pieces
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
3 ounces almonds, lightly toasted and coarsely chopped

Preparation

Combine sugar and florets in a food processor and pulse till blended.
Add egg and process about 1 minute.
Add butter and vanilla and process about 1 minute.
Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
Add almonds and just mix - do not over process.
Turn dough onto a lightly floured surface and gather into a ball.
Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 11/2 to 2-inches in diameter.
Chill for 1 hour or till firm.
Preheat oven to 350\u00b0F.
Slice dough less than 1/4-inch thick.
Place at least 1/2-inch apart on ungreased baking sheet.
Bake about 12 minutes or till edges are golden brown.