| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
All purpose flour |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1/4 |
ts |
Aniseed; chopped |
| 1/2 |
c |
Unsalted butter; melted, cooled (1 |
|
|
; stick) |
INSTRUCTIONS
Position rack in center of oven and preheat to 325F. Combine flour, sugar,
cornstarch and aniseed in medium bowl. Pour butter over dry ingredients and
stir to combine well. Press dough evenly onto bottom of 9-inch pie plate.
Bake until golden brown, piercing with toothpick if dough puffs up, about
30 minutes. Cut hot shortbread into 8 wedges. Cool completely. (Can be
prepared 1 day ahead. Cover and let stand at room temperature.)
Makes about 8 cookies.
Bon Appetit July 1993
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