Lemon Star Anise Shortbread Cookies
8 Star Anise
½ cup vodka
1 ¼ cups flour
1 cup cornstarch
1 tsp. baking powder
½ tsp. Florida Sunshine Spice Blend
½ cup (1 stick) butter, at room temperature
½ cup granulated sugar
½ cup Lemon Sugar, ground a bit in food processor
2 egg yolks
Zest of 1 lemon
½ cup vodka
1 ¼ cups flour
1 cup cornstarch
1 tsp. baking powder
½ tsp. Florida Sunshine Spice Blend
½ cup (1 stick) butter, at room temperature
½ cup granulated sugar
½ cup Lemon Sugar, ground a bit in food processor
2 egg yolks
Zest of 1 lemon
PREPARE star anise extract by crushing Star Anise with a mortar & pestle. Combine with vodka in a small pan and heat over medium-low heat to just below boiling. Remove from heat and steep for 15 mins. Strain crushed pods and reserve extract.
LINE a large baking sheet with parchment paper. Sift to combine the flour, cornstarch, baking powder, and Florida Sunshine Spice Blend.
IN a mixer with paddle attachment, cream the butter, sugar, and a generous ¼ cup of the Lemon Sugar until light and fluffy, about 5 mins. Add the egg yolks one at a time; then add 2½ Tbsp. star anise extract and the lemon zest. Mix well.
ADD the dry ingredients in 3 additions, mixing until dough just comes together. Turn out onto counter, shape into log and wrap in plastic. Refrigerate for at least 20 mins. until firm. Slice ¼-inch thick rounds from log and place on baking sheet. Sprinkle lightly with remaining Lemon Sugar. Refrigerate while oven preheats to 350°F.
BAKE for 15-18 mins. rotating pans halfway through baking time, until cookies are starting to brown on edges. Set parchment paper on wire rack and cool cookies completely.
LINE a large baking sheet with parchment paper. Sift to combine the flour, cornstarch, baking powder, and Florida Sunshine Spice Blend.
IN a mixer with paddle attachment, cream the butter, sugar, and a generous ¼ cup of the Lemon Sugar until light and fluffy, about 5 mins. Add the egg yolks one at a time; then add 2½ Tbsp. star anise extract and the lemon zest. Mix well.
ADD the dry ingredients in 3 additions, mixing until dough just comes together. Turn out onto counter, shape into log and wrap in plastic. Refrigerate for at least 20 mins. until firm. Slice ¼-inch thick rounds from log and place on baking sheet. Sprinkle lightly with remaining Lemon Sugar. Refrigerate while oven preheats to 350°F.
BAKE for 15-18 mins. rotating pans halfway through baking time, until cookies are starting to brown on edges. Set parchment paper on wire rack and cool cookies completely.