Title: Twice Baked Italian Cookies
Categories: Cookie
Yield: 4 Servings

2	c	Sugar
1	c	(1/2 lb.) butter -- melted
4	tb	Anise seed
1/4	c	Anise
2	ts	Vanilla
2	tb	Water
2	c	Coarsely chopped walnuts
6		Eggs
5 1/2	c	Regular all-purpose flour
1	tb	Baking powder

Preheat oven to 375 degrees. Mix sugar with butter, anise seed, anise, vanilla, water and nuts. Beat in eggs. Sift and measure flour and sift again with baking powder into sugar mixture; blend thoroughly. Cover and chill the dough 2 to 3 hours.

On lightly floured board, shape dough with your hands to form flat loaves that are 1/2 inch thick and 2 inches wide and as long as your cookie sheets. Place no more than 2 loaves, parallel and well apart, on a buttered cookie sheet (one without rims is best). Bake for 15 minutes.

Remove from oven and let loaves cool on pans until you can touch them, then cut in diagonal slices that are 1/2 to 3/4 inch thick. Lay slices on cut side; close together on cookie sheet and return to 375 degree oven for 10-12 minutes more or until lightly toasted. Cool on wire racks and store in airtight containers. Makes about 7 dozen.

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