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.
- Preheat the oven to 325F.
- 2.
- In a food processor, pulse the sugar, bourbon, lemon zest, anise, and salt until well mixed, scraping the bowl occasionally.
- Add the butter and pulse until creamy, scraping the bowl occasionally.
- Add the flour and pulse until small clumps form, scraping the bowl occasionally.
- 3.
- Scatter the clumps evenly in an 8-inch square cake pan.
- Press into an even layer.
- With a bench scraper or knife, cut the dough into 6 strips crosswise and 4 strips lengthwise to form 24 rectangles.
- Dock the dough with a toothpick or skewer.
- 4.
- Bake until golden brown, about 25 minutes.
- 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)