Raise your hand if you hate black licorice! I used to be you, so I get it.
But I like it now! Cool story right?
I got these super cute licorice allsorts (who knew that was a word) from sprouts and wanted to do something with them. Alsoooo, shortbread is perfect as is but it’s also a blank canvas just waiting to be dressed up. Enter anise shortbread. Sweet & mysterious. I bet you could feed it to an anise hater and they might not know. Notice I said might not. But its worth a try.
Ingredients for shortbread:
- 3/4 cup powdered sugar
- 2 sticks butter, softened
- 2 cups all-purpose flour
- 1 tsp anise extract
- 1 tsp vanilla
For the ginger icing:
- About a 1/4 cup raw ginger root, sliced
- 4 tbsp “ginger water” see below
- 1 1/2 tsp ground ginger
- 2 tbsp corn syrup
- 2 cups powdered sugar
- Preheat oven to 300˚.
- Beat together powdered sugar and butter using a pastry blender or a fork. Add anise extract and vanilla. Add flour and continue to blend using pastry blender or fork until the mixture begins to come together.
- Split the mixture in half and press into two greased 9-inch cake pans. Poke all over with a fork. Bake for 30-35 minutes or until slightly golden.
- Ginger water: while the cookies bake, boil approx. 1/4 cup raw ginger root in 1 cup water. Boil for 3 – 5 minutes.
- Icing: Whisk powdered sugar, ginger water, ground ginger, and corn syrup. Add food coloring if desired. Add more ginger water if it’s still too dry.
- Once cookies have cooled use a piping bag or a butter knife to ice the cookies.