Anise Hyssop & Almond Butter Cookies

• sugar↗1 cup
• hyssop↗1⁄4 cup

  anise hyssop florets removed from stem

• egg1

  extra large

• unsalted butter↗12 tablespoons

  in 12 pieces

• vanilla extract↗1⁄2 teaspoon
• flour↗2 cups
• salt↗1⁄2 teaspoon
• almonds↗3 ounces

  lightly toasted and coarsely chopped

Step-by-step instructions

1. 1

   Combine sugar and florets in a food processor and pulse till blended.

2. 2

   Add egg and process about 1 minute.

3. 3

   Add butter and vanilla and process about 1 minute.

4. 4

   Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.

5. 5

   Add almonds and just mix - do not over process.

6. 6

   Turn dough onto a lightly floured surface and gather into a ball.

7. 7

   Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.

8. 8

   Chill for 1 hour or till firm.

9. 9

   Preheat oven to 350°F.

10. 10

    Slice dough less than ¼-inch thick.

11. 11

    Place at least ½-inch apart on ungreased baking sheet.

12. 12

    Bake about 12 minutes or till edges are golden brown.