Anise Hyssop & Almond Butter Cookies

• 1 cup sugar
• 1/4 cup hyssop, anise hyssop florets removed from stem
• 1 extra large egg
• 12 tablespoons unsalted butter, in 12 pieces
• 1/2 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 3 ounces almonds, lightly toasted and coarsely chopped

1. Combine sugar and florets in a food processor and pulse till blended.
2. Add egg and process about 1 minute.
3. Add butter and vanilla and process about 1 minute.
4. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
5. Add almonds and just mix - do not over process.
6. Turn dough onto a lightly floured surface and gather into a ball.
7. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 11/2 to 2-inches in diameter.
8. Chill for 1 hour or till firm.
9. Preheat oven to 350u0b0F.
10. Slice dough less than 1/4-inch thick.
11. Place at least 1/2-inch apart on ungreased baking sheet.
12. Bake about 12 minutes or till edges are golden brown.

sugar, hyssop, egg, unsalted butter, vanilla extract, flour, salt, almonds

Taken from www.food.com/recipe/anise-hyssop-almond-butter-cookies-245074 (may not work)