Recipe by: DHD Using electric mixer, cream together the butter, shortening, and the sugars until the mixture is light and fluffy. Beat in the vanilla. In another bowl whisk together the flour, salt and baking powder, and add the flour to the butter mixture. Process the aniseed and half cup of the cooled pine nuts to a fine grind, and add to the dough. Blend well. Drop teaspoons of the dough 5 cm apart onto greased baking sheets, topping each cookie with several of the remaining pine nuts. Bake in a preheated 160ºC oven for 18 to 20 minutes until they are golden. Switch the positions of the baking sheets halfway through the cooking time. Let the cookies cool on the sheets for 2 minutes and carefully transfer (the cookies are very delicate) to racks. Store in airtight containers. Makes 55. 0.010752688172043 Gourmet. ----