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| Fennel Shortbread |
| Ingredients
1/2 cup unsalted butter, at room temperature 1/2 cup powdered sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 1/2 teaspoons fennel seed 2 cups flour Powdered sugar, for dusting Method Preheat oven to 325º. Cream butter and powdered sugar in a food processor or mixer until light and fluffy; add vanilla and salt. Mix until incorporated. Add flour and fennel seed 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. Bake until cookies are light golden brown on bottom and slightly turning golden around edges, about 25 – 30 minutes. Remove cookies from baking sheet and set on cooling racks to cool. Dust with powdered sugar before serving. |
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