Served with a scoop of ice cream, this crisp, easy shortbread makes an elegant dessert. Try it dipped into melted chocolate or served with coffee and chocolates.
Recipe information
Yield
Makes about 8 cookies
Ingredients
3/4 cup all purpose flour
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon aniseed, chopped
1/2 cup (1 stick) unsalted butter, melted, cooled
Preparation
Step 1
Position rack in center of oven and preheat to 325°F. Combine flour, sugar, cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.
Step 2
Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
