Sazerac Shortbread

Directions

1. 1
   1.
2. 2
   Preheat the oven to 325F.
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   2.
4. 4
   In a food processor, pulse the sugar, bourbon, lemon zest, anise, and salt until well mixed, scraping the bowl occasionally.
5. 5
   Add the butter and pulse until creamy, scraping the bowl occasionally.
6. 6
   Add the flour and pulse until small clumps form, scraping the bowl occasionally.
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   3.
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   Scatter the clumps evenly in an 8-inch square cake pan.
9. 9
   Press into an even layer.
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    With a bench scraper or knife, cut the dough into 6 strips crosswise and 4 strips lengthwise to form 24 rectangles.
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    Dock the dough with a toothpick or skewer.
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    4.
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    Bake until golden brown, about 25 minutes.
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    Cut along the same marks again, then cool completely in the pan on a wire rack.