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| Anise Shortbread |
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoon anise seeds, crushed
1/4 teaspoon ground cinnamon
2 cups flour
Granulated sugar
Method
Preheat oven to 375°. Cream butter and powdered sugar in a food processor or
mixer until light and fluffy; add vanilla, anise and cinnamon. Mix until incorporated.
Add flour and mix just until completely combined. Roll dough, using parchment
paper or plastic wrap, into two equal logs, about 2 inches in diameter and 11
inches long.
Chill until hardened, about 1 hour. Cut 1/4 inch thick cookies from log.
Place on a parchment lined baking sheet. Sprinkle with sugar. Bake cookies 5
minutes, reduce heat to 300°; bake 10 minutes more.
Remove cookies from baking sheet and set on cooling racks to cool.
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 teaspoon anise seeds, crushed
1/4 teaspoon ground cinnamon
2 cups flour
Granulated sugar
Method
Preheat oven to 375°. Cream butter and powdered sugar in a food processor or
mixer until light and fluffy; add vanilla, anise and cinnamon. Mix until incorporated.
Add flour and mix just until completely combined. Roll dough, using parchment
paper or plastic wrap, into two equal logs, about 2 inches in diameter and 11
inches long.
Chill until hardened, about 1 hour. Cut 1/4 inch thick cookies from log.
Place on a parchment lined baking sheet. Sprinkle with sugar. Bake cookies 5
minutes, reduce heat to 300°; bake 10 minutes more.
Remove cookies from baking sheet and set on cooling racks to cool.
