Mexican Cookies

1. 1

   Preheat oven to 325 degrees F

2. 2

   Grind almonds and pecans in food processor, then add butter and continue to grind until smooth.

3. 3

   Add 1/4 c powdered sugar and vanilla, then mix again.

4. 4

   Add flour and anise seeds and grind mix until blended.

5. 5

   After flouring hands, roll the dough into small balls.

6. 6

   Place them about an inch apart on an ungreased cookie sheet.

7. 7

   Bake 15-20 minutes, or until brown on the bottom.

8. 8

   Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.

9. 9

   Let cool again, then add more powdered sugar.

* Per serving · 4 servings · Values may vary.

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