David Dahlman from Chatsworth, CA created this recipe for a Celebrate the Season Holiday Cookie Contest.
"This recipe started with my grandmother’s sugar cookie recipe that we have made for years. I also love anise cookies, so I combined those flavors with the tried-and-true sugar cookie to come up with this scrumptious spicy cookie." David Dahlman
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.