Ingredients
1 c unsalted butter
1/2 c confectioners sugar
1 1/2 t ground anise seed
1/4 t cinnamon
1 t vanilla extract
2 c flour
Instructions
Cream together butter & confectioners sugar until fluffy.
Add ground anise, cinnamon & vanilla extract and mix thoroughly.
Stir in flour.
Divide dough in half and form each half into a 1 1/2 inch diameter log wrapped in parchment paper. Wrap tightly and evenly. Refrigerate in a bag for at least an hour.
Preheat oven to 375 degrees F. Cover two sheet pans with parchment paper. Remove logs of dough from the refrigerator and slice into 1/4" slices. Place on baking sheets 1/2" apart.
Bake for 5 minutes at 375, reduce temperature to 300 degrees and bake an additional 10 minutes.
Serve with a 1/2 t dollop of Nouveau Merlot Wine Jelly in the center.
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