They are simple, easy, shortbread cookies. For entertainment I baked them as a coffee anise combo. The coffee is not very much detectable but it changes a little common butter flavour. My children associate the anise with liquorice taste (black candies) and there is something similar but without unpleasant bitterness. Cookies smell pretty before and after baking. The home shape with star or heart give the festive look but of course you may bake them different shaped. Enjoy!
about 55 pieces (depending on size)
- 2/3 cup (150 g) softened butter
- 9 tablespoons icing sugar
- 1 tablespoon instant coffee (powder)
- 1 egg
- 1 teaspoon pure anise extract
- 1 teaspoon crashed or ground anise seeds
- 2 cups (320 g) all purpose flour
In the bowl of a stand mixer place the softened butter, coffee and sugar and beat until light and fluffy. Stir in egg, anise seeds and anise extract, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out shapes with cookie cutter. Cut out smaller shapes in. Re-roll the remaining pastry. Cut out cookies as the pastry last.
Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated. Bake at 350°F (180°C) for 9-12 minutes (depending on size) until the pastry is golden brown. Cool after baking on a wire rack.
Tags: Anise, Coffee.