Herbal Recipes for a Holiday Feast: Anise Shortbread Cookies

Serve these crunchy cookies this holiday season.

December/January 1994
By David Daggett 
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Makes 2 dozen cookies

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You scarcely need cookies after a feast like this, but then what are holidays without cookies? These not-too-sweet anise shortbreads are just right with an after-dinner demitasse. Dipping them in ice water and rolling them in sugar before baking gives them an attractive crystalline finish.

  • 2 sticks unsalted butter, softened
  • 2/3 cup granulated sugar plus more for rolling
  • 2 cups unbleached flour
  • 1/3 cup confectioners’ sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/4 teaspoon pure anise oil, or 1/2 to 1 teaspoon anise extract

1. Cream together the butter and sugar. Stir in the vanilla and anise oil. Gradually stir in the flour, confectioners’ sugar, and salt.

2. Pinch off pieces of dough and roll them into balls.

3. Dip the balls in ice water and roll them in granulated sugar.

4. Place the balls on an ungreased cookie sheet, flattening them slightly.

5. Bake at 350°F for 12 to 15 minutes or until they just begin to color. Cool the cookies on a rack.

Click here for the original article, Herbal Recipes for a Holiday Feast.

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