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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.
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.
