1/2 cup butter
1 1/2 cups granulated sugar
3 eggs
1 teaspoon aniseed
3 cups sifted all-purpose flour
1/2 cup blanched almonds

Cream butter until soft, then gradually add sugar, and continue working until well blended. Add eggs, one at a time, beating hard after each addition. Stir in aniseed and flour. Drop batter from a teaspoon onto greased cookie sheet and place an almond on top. Bake at 350 degrees F for 10 to 12 minutes or until bottoms of cookies turn a golden brown. The tops should be pale. The cakes improve in flavor if allowed to ripen in an airtight container for several days before serving.

Makes 3 to 4 dozen.