Fennel Shortbread

I have been in search of a great shortbread recipe for a long time. I love it sometimes in the morning with my coffee or tea or just after a meal. These are light and buttery and not too sweet. I added a touch of fennel seed to the sugar and sprinkled it on top and it just adds this beautiful anise flavor. It’s so delicate and balances out beautifully.

Ingredients

• 1 cup (2 sticks) unsalted butter, cold and cut into cubes
• 1/4 tsp. salt
• 1/4 cup powdered sugar
• 1/4 cup + 2 tbsp granulated sugar
• 2 cups all purpose flour
• 1 tbsp. fennel seeds
• dried or fresh edible flowers

Directions

In a large bowl with an electric mixer and a paddle attachment add in the cold butter and beat until it’s light and fluffy about 2 minutes. Use a rubber spatuala to scrape down the sides. Pour in the salt, powdered sugar and 1/4 cup granulated sugar and continue mixing until it’s all incorporated together. Then with the mixer running on low speed slowly add in the flour in 2-3 additions just until it all comes together.

Turn the dough out onto a lightly floured surface and gently gather the dough until it comes together into a disc. Wrap in plastic wrap and let chill in the fridge for about 30 minutes. Meanwhile in a small bowl combine the 2 tbsp. granulated sugar and 1 tbsp. fennel seeds together. Mix together.

Preheat the oven to 350.

Line a baking pan with parchment pan. Cut the dough in half and working with one at a time, roll the dough out to 1/2 inch thick circle. Using a little 2 inch scalloped cookie cutter, cut the cookies out and place them on the baking pan about 1/4 inch apart, they won’t spread.

If using the edible flowers, gently press on the flowers and then sprinkle the fennel sugar over the top of them.

Bake at 350 for 15 minutes, then rotate the pan and reduce the heat to 300 degrees and continue baking for another 15 minutes. Let cool and then enjoy. Store in an air tight container for up to one week.