Sazerac Shortbread

• 1/4 cup sugar
• 1 tablespoon Maker's Mark Bourbon
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon anise seeds
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, cut into tablespoons
• 1 cup all-purpose flour

1. 1.
2. Preheat the oven to 325F.
3. 2.
4. In a food processor, pulse the sugar, bourbon, lemon zest, anise, and salt until well mixed, scraping the bowl occasionally.
5. Add the butter and pulse until creamy, scraping the bowl occasionally.
6. Add the flour and pulse until small clumps form, scraping the bowl occasionally.
7. 3.
8. Scatter the clumps evenly in an 8-inch square cake pan.
9. Press into an even layer.
10. With a bench scraper or knife, cut the dough into 6 strips crosswise and 4 strips lengthwise to form 24 rectangles.
11. Dock the dough with a toothpick or skewer.
12. 4.
13. Bake until golden brown, about 25 minutes.
14. Cut along the same marks again, then cool completely in the pan on a wire rack.

sugar, bourbon, freshly grated lemon zest, anise seeds, salt, unsalted butter, flour

Taken from www.foodnetwork.com/recipes/sazerac-shortbread.html (may not work)