Serves 80 Cookies
1 cup butter, softened
¾ cup confectioner's sugar
½ tablespoon anise extract
1 tablespoon fennel seeds, toasted and ground
1 tablespoon star anise, toasted and ground
2 cups all purpose flour pinch of salt
Using a standing mixer with paddle attachment, cream together butter and sugar. Add extract and ground spice seeds. Scrape sides of bowl, then paddle in flour and salt. Chill dough for at least 3 hours before rolling and cutting. After rolling the dough between sheets of parchment (1/8" thick), use a cutter to make desired cookie shape. It will be easier to transfer the cookies to a baking sheet if the rolled out dough is chilled slightly first. Bake on parchment paper at 325° for 15-20 minutes.