Name: Quick Shortbread
Yield: Makes about 8 cookies
Ingredients: 3/4 cup all purpose flour; 1/3 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon aniseed, chopped; 1/2 cup (1 stick) unsalted butter, melted, cooled

Served with a scoop of ice cream, this crisp, easy shortbread makes an elegant dessert. Try it dipped into melted chocolate or served with coffee and chocolates.

Recipe information

Yield
Makes about 8 cookies

Ingredients

3/4 cup all purpose flour

1/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon aniseed, chopped

1/2 cup (1 stick) unsalted butter, melted, cooled

Preparation

Step 1
Position rack in center of oven and preheat to 325°F. 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.
Step 2
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.)

TagsCookie Dessert Nut Free Easy 5 Ingredients or Fewer Baking Bon Appétit

Recipe notes

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