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Great with coffee or alone, try this recipe for a crunchy treat.
3-1/2 cups all-purpose flour
2 tsp. anise seeds
2 tsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries
3/4 cup slivered almonds
1/2 cup (1 stick) butter or margarine
3/4 cup honey
2 large eggs
1 tsp. vanilla
Preheat oven to 350° F. Spray a large baking sheet with nonstick cooking spray; set aside. In small bowl of Sunbeam® Stand Mixer, stir together flour, anise seeds, cinnamon, baking powder, baking soda and salt; Stir in cranberries and almonds; set aside.
In large bowl of mixer, at medium speed, beat butter until creamy. Beat in honey until smooth and light, then beat in eggs one at a time.
At low speed, stir in flour mixture until just mixed, then stir in vanilla.
On prepared baking sheet, shape dough into two 10"x13"x1" logs. Bake at 350°F for 20 minutes or until light golden brown. Remove from oven to wire rack; cool 5 minutes. Reduce oven to 300°F.
Using 2 metal spatulas in tandem, transfer logs to a cutting board. Cut each log into 1/2" strips; arrange strips on baking sheet. Bake 20 minutes or until crisp. Remove from baking sheet to wire racks to cool completely.