ANISE SHORTBREAD SANDWICH COOKIES
Apricot jam twinkles from each window cut out of these anise-infused shortbread stars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 3 dozen
Number Of Ingredients 8
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.
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Kutloeno Mokoena
[email protected]These cookies were delicious! They were the perfect combination of sweet and savory. I'll definitely be making these again.
saru subedigaire
[email protected]These cookies were a little too dry for my taste. I think I'll try adding some more butter next time.
Amjad Mangnejo
[email protected]I'm not a huge fan of anise, but these cookies were still very good. The almond filling helped to balance out the flavor.
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[email protected]These cookies were a great way to use up some leftover almond paste. They were easy to make and turned out perfectly.
Saeeda Parveen
[email protected]I've never had anise cookies before, but I'm glad I tried these. They were so delicious! The almond filling was the perfect touch.
Tanha Islam (Neha)
[email protected]These cookies were amazing! I loved the anise flavor and the almond filling. I'll definitely be making these again for my next party.
Grace Robert
[email protected]These cookies were a bit too crumbly for my liking. I think I'll try chilling the dough for longer next time.
Chinzo Chinzo
[email protected]These cookies were a little too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Bobby Cannon
[email protected]These cookies were so easy to make! I didn't have any almond extract, so I used vanilla extract instead. They still turned out great.
Tshering Phuntsho
[email protected]I'm not usually a fan of anise, but these cookies were surprisingly good. The almond filling really helped to balance out the flavor.
Mr Adil Official
[email protected]These cookies were delicious! I used a different type of jam for the filling, but they were still amazing. I'll definitely be making these again.
Fahria Ahmed
[email protected]I've made these cookies several times now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly. I love the anise flavor, and the almond filling is the perfect complement.
Raja Safeer
[email protected]These anise shortbread sandwich cookies were a hit! They had the perfect balance of sweetness and spice, and the almond filling was simply divine. I'll definitely be making these again soon.