Time: 20 min.
Complexity: easily
Servings: 12 - 14

The subtle flavor of anise and orange glaze transform ordinary shortbread into a special holiday treat. Stir ground anise seeds into the shortbread dough, and when the shortbread is ready, drizzle it with a simple glaze made from orange juice and powdered sugar. To serve, cut the shortbread into squares and garnish each with a slice of candied orange.

Ingredients:

• 2 cups (240 g) premium flour
• 2 sticks (230 g) good-quality unsalted butter, diced and softened at room temperature (the higher the quality of the butter, the better the shortbread)
• 1/2 cup (120 g) baking sugar (or ground in a coffee grinder until very fine. Note: do not use powdered sugar)
• 1/2 tsp salt
• 0.5 tsp crushed toasted anise seeds
• Candied orange slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, vanilla pod, Anise seeds, Orange juice

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Preparation:

Step 1
• Knead classic shortcrust pastry, adding the seeds of one vanilla pod and 0.5 teaspoon of crushed toasted anise seeds along with the butter. Mix 2 cups of powdered sugar with 2.5 tablespoons of orange juice; spread the glaze over the finished shortcrust pastry and cut into slices. Top with candied orange slices.
Step 2
• Bake some cookies:
  
  Preheat the oven to 350°F (175°C). Grease a 9-inch (22-cm) square pan. Place the flour, butter, sugar, and salt in a food processor and pulse until the mixture resembles loose clumps but is soft and pliable, forming a dough that can be kneaded between your fingers. If it's too dry and crumbly, pulse a little longer. (If using any other ingredients, add them at this point.)
  
  Spoon the mixture into a greased pan, using your fingers to press it firmly into place. Note: If the mixture is too dry to handle, including piercing with a fork, it wasn't pulsed long enough in the food processor. Optional: Prick the shortbread cookies with the tines of a fork, creating rows. Or, run a knife between the rows to make it easier to cut the shortbread cookies after they've baked. You can also prick the shortbread cookies with a fork immediately after baking, while they're still warm; the holes will be more visible as they tend to close during baking.
  
  Place the cookies in the center of the oven and bake for 30-35 minutes, or until lightly golden and firm. Let cool. Store shortbread cookies in an airtight container for up to several weeks. Their flavor and texture will improve with time..

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