McCormick Pure Anise Extract 16oz (1 Pint) 0.47L

Quantity:

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• 12 ounces linguine
• 4 tbsp butter
• 3 minced shallots
• 8 ounces fresh mushrooms, sliced
• 10 ounces washed, stemmed spinach, coarsely chopped
• 1/2 tsp Anise Extract
• 1 cup heated heavy (whipping) cream
• 1/2 cup grated Parmeasan cheese

1. Cook linguine in 1 gallon of boiling water. Drain and return to pot.
2. While linguine is cooking, melt butter in a large skillet over medium high heat.
3. Add shallots, and mushrooms, sautee for 2 minutes.
4. Add spinach, sautee 2 minutes more.
5. Add sauteed spinach, mushrooms, and shallots to the linguine and toos.
6. Mix the Anise Extract with the heated heavy cream. Pour over linguine. Toss until all ingredients are warm and well blended.

• 1/2 cup softened butter
• 3/4 cup sugar
• 1 egg
• 1/2 tsp pure Vanilla Extract
• 1 tsp Pure Anise Extract
• 3 tbsp milk
• 1/2 cup cocoa powder
• 1 3/4 cups sifted all purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder

1. Cream butter and sugar together until light and smooth.
2. Add egg, Vanilla Extract, Anise Extract and milk. Beat well.
3. Sift together cocoa, flour, salt, and baking powder. Gradually add to the butter mixture beating hard after each addition.
4. Chill dough in refrigerator then roll into small balls.
5. Place on a greased baking sheet .
6. Bake at 400° F for about 8 minutes.