Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Anise Shortbread Sandwich Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 55 mins Total Time: 1 hrs 20 mins Yield: 3 dozen Apricot jam twinkles from each window cut out of these anise-infused shortbread stars. Ingredients 2 cups unbleached all-purpose flour 1 cup confectioners' sugar, plus more for dusting 1 teaspoon kosher salt 1 tablespoon anise seeds 2 sticks unsalted butter, cut into pieces 2 large egg yolks 1 tablespoon anise liqueur, such as Pernod or Sambuca, or water 6 ounces apricot jam Directions In a food processor, pulse flour, confectioners' sugar, salt, and anise seeds until combined. Add butter; process until mixture becomes sandy. Add yolks and liqueur; pulse until dough comes together (it may be sticky). Divide dough into 2 pieces and pat into disks. Wrap each in plastic and refrigerate at least 1 hour and up to 3 days (or freeze up to 1 month). Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out shapes using 3 1/2-inch star-shaped cutters. Use a 2 1/8-inch cutter to cut out centers of half of cookies. Transfer like sizes to parchment-lined baking sheets; freeze 15 minutes. Bake until cookies are barely turning golden around edges, about 14 minutes for smaller cookies, 16 to 18 for larger. Transfer baking sheets to wire racks; let cool completely. (Cookies can be made ahead up to this point and stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.) Bring jam to a simmer in a small saucepan over medium. Cook 1 minute. Strain through a coarse sieve, discarding any large pieces of fruit. Let cool until thickened slightly, about 10 minutes. Spread about 1/2 teaspoon strained jam onto each large solid cookie, and 1/4 teaspoon on half of the smaller cookies. Lightly dust large tops with confectioners' sugar; sandwich halves together. Serve same day. Cook's Notes You can use 2 3/4-inch cutters to make medium-size cookies without cutout tops, if desired -- just remember to make an even amount for sandwiching; use about 1/4 teaspoon jam in each. Rate it Print