Anise Shortbread #15

                                                       Anise Shortbread (page 143)

1 Tbsp. anise seed
8 ounces (2 sticks) unsalted butter
3/4 cup confectioner's sugar
1 tsp. vanilla extract
1/2 tsp. anise extract
2 cups all-purpose flour
1/2 tsp. salt

1. Preheat oven to 350 degrees. In a small skillet over high heat, toast anise seed, stirring until fragrant, about 2 minutes. 

2. Transfer to a plate to cool.

3. With an electric mixer, beat butter and sugar until smooth. Add vanilla and anise extracts, and beat well. 

4. Beat in the flour, anise seed and salt until just combined. 

5. Form dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.

6. Divide dough in half and roll each piece between two sheets of waxed paper to 1/8 inch thick. 

7. Cut out rounds with a 2 1/2 inch cookie cutter, and arrange on an ungreased baking sheet. Prick with fork, and bake until light brown around the edges-12-15 minutes. Cool. Dust with powdered sugar. Makes 2 dozen.

A source who chooses to be anonymous  states"these taste just like what you would find in a bakery."
Hint: the youngest in the family