Fryske dūmpkes (Frisian thumb cookies)
150 gr butter
150 gr
 dark brown sugar
2 eggs
250 gr flour
salt
100 gr
hazelnuts
1 teaspoon anise seed
1 teaspoon ginger powder
1 teaspoon ground cinnamon
extra:
oven
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If shown, hover  = photo = conversion
How to prepare:
Stir the butter soft in a bowl and mix with sugar and eggs to a smooth mass.
Sift the flour with the salt into the bowl and knead to a soft dough.
Chop the hazelnuts very small and add with crushed anise seed, ginger powder and cinnamon to the dough. Knead well.
Roll the dough on a flour dusted work surface to a sheet of 1 cm thick. Cut the dough into strips of 4 cm long and 2 cm wide.
Preheat the oven to 150°C/300°F (fan oven 135°C/275°F)
Grease a baking sheet and fill with the cookies.
Bake the dūmpkes about 25 minutes.
Let cool on the baking sheet, but first push the still warm cookies with your thumb (hot!) a little flat.
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