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| 1 | Sara lee pound cake; thawed 10 3/4 oz |
| 1/2 Tasse | Cinnamon graham cracker crumbs approx 6 |
| | Squares |
| 1/2 Tasse | Unblanched almonds |
| 1/3 Tasse | butter or margarine, melted |
| 1/4 Tasse | Finely chopped red and green candied |
| | Cherries 2 tablespoons each |
| 1 1/2 Teelöffel | Anise extract |
| | Powdered sugar; as needed |
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Preheat oven to 350°F.
Place pound cake pieces in a food processor or blender container; cover and process or blend until pieces are coarse crumbs. Add graham cracker crumbs and almonds; cover and process or blend again until the texture of sand. Transfer crumbs to a medium bowl; stir in butter, candied cherries, and anise extract, blending well until mixture holds together.
Shape rounded tablespoons of mixture into crescent shapes on an ungreased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 minutes or until lightly browned. Cool on baking sheets until firm. Cookies harden as they cool. Remove and roll each cookie in powdered sugar, coating well.
Makes about 2 dozen cookies.
chocolate and sprinkle with finely chopped almonds.
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