Description
Light, buttery whipped shortbread cookies with a delicate hint of anise, offering a soft, melt-in-your-mouth texture perfect for holidays or everyday treats.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon anise extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, butter, powdered sugar, vanilla extract, salt, and anise extract.
- Beat with a mixer on medium speed for about 10 minutes until light and fluffy.
- Scoop tablespoon-sized portions onto the baking sheet, spacing about 1½ inches apart, and gently flatten.
- Alternatively, pipe dough into decorative swirls using a piping bag.
- Chill the tray in the refrigerator for 10 minutes.
- Optional: add sprinkles on top.
- Bake for about 10 minutes until edges are lightly golden.
- Cool on the baking sheet for 10 minutes, then transfer to a rack.
Notes
- Chilling the dough helps maintain shape during baking.
- Use a mixer for best whipped texture.
- Do not overbake; cookies should remain pale.
- Anise extract can be substituted with almond or vanilla.
- Dough can be piped for decorative shapes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
