Aromatic Seed Cookies

These lovely cookies are another recipe from Gayle's new eCookbook. She describes them as reminding her of Indian Mukhwas, an after-meal digestive and mouth freshener. Don't let the description of mouth freshener throw you off.  :) Not so. These cookies are very delicate and somewhat mysterious in flavor. Quite mild and an absolute delight with tea. They will also be a unique addition to your holiday cookie tray.

Aromatic Seed Cookies
From The Global Pastry Table by Gayle Gonzales

Ingredients:
2 cups flour
1/2 cup plus 2 tablespoons sugar
1/2 cup sliced almonds
2 tablespoons sesame seeds
1/2 teaspoon anise seeds
1/2 teaspoon fennel seeds
1/4 teaspoon salt
16 tablespoons unsalted cold butter
 2 large egg yolks
1 teaspoon vanilla

Method:
Place flour, sugar, almonds, all three seeds and salt into food processor. Process until almonds are finely ground. Add diced cold butter and process 15 seconds. 
Whisk the yolks and vanilla together and add. Process 15 seconds or until dough hold together when pinched.
Place dough on wax paper and press flat. Cover with another piece of wax paper and roll out to 1/8 inch thickness. Slide onto baking sheet and chill.
Preheat oven to 325. 
Line baking sheets with parchment. Cut cookies into squares and bake for 20-22 minutes, rotating sheets half way. They should be a light golden  brown. They're delicate, so cool them right on the parchment.