Anise Shortbread Sandwich Cookies Food

ANISE SHORTBREAD SANDWICH COOKIES

Steps:

• In a food processor, pulse flour, confectioners' sugar, salt, and anise seeds until combined. Add butter; process until mixture becomes sandy. Add yolks and liqueur; pulse until dough comes together (it may be sticky). Divide dough into 2 pieces and pat into disks. Wrap each in plastic and refrigerate at least 1 hour and up to 3 days (or freeze up to 1 month).
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out shapes using 3 1/2-inch star-shaped cutters. Use a 2 1/8-inch cutter to cut out centers of half of cookies. Transfer like sizes to parchment-lined baking sheets; freeze 15 minutes.
• Bake until cookies are barely turning golden around edges, about 14 minutes for smaller cookies, 16 to 18 for larger. Transfer baking sheets to wire racks; let cool completely. (Cookies can be made ahead up to this point and stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.)
• Bring jam to a simmer in a small saucepan over medium. Cook 1 minute. Strain through a coarse sieve, discarding any large pieces of fruit. Let cool until thickened slightly, about 10 minutes. Spread about 1/2 teaspoon strained jam onto each large solid cookie, and 1/4 teaspoon on half of the smaller cookies. Lightly dust large tops with confectioners' sugar; sandwich halves together. Serve same day.

ANISE SEED BORRACHIO COOKIES

Steps:

• Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
• In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

BROWN SUGAR-ANISE COOKIES

Steps:

• Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
• Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
• Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
• Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
• Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.

CRISP ANISE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, baking powder, salt, and anise in a medium bowl. Whisk eggs with a mixer on medium speed. Slowly add sugar, increase speed to high, and whisk until thick and glossy, about 10 minutes. Reduce speed to low, and add flour mixture, whisking until just combined.
• Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 1-inch tapered mounds on baking sheets lined with nonstick baking mats, spacing them 1 inch apart. Bake until firm, 10 to 12 minutes. Let cool on sheets on wire racks.

KOURAMBIATHES (GREEK COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• In a medium bowl, cream the butter, egg yolk and anise extract until light. Stir in the 1/4 cup confectioners' sugar and flour until blended.
• Shape dough into crescents and place 2 inches apart on the prepared baking sheets.
• Bake in preheated oven just until bottoms and edges begin to brown, 15 to 20 minutes. Dust heavily with confectioners' sugar before they are completely cool.