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Two distinct flavors are combined into a shortbread-like cookie for a bright and zesty taste with buttery undertones and a lightly delicate texture. Refrigerate or freeze and then slice and bake when a cookie craving hits!
From The Spice & Tea Exchange®8 Star Anise½ tsp Florida Sunshine Spice Blend½ cup Lemon Sugar, ground a bit in food processorFrom the Grocer½ cup vodka1¼ cups flour1 cup cornstarch1 tsp baking powder½ cup (1 stick) butter, at room temperature½ cup granulated sugar2 egg yolksZest 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 TBS 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.Yield: 4 dozenTotal Time: 43 minsPrep: 20 minsCook: 23 mins
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