Shortbread Cookies with Orange Anise and Chocolate Chips

Print Recipe

5 from 4 votes

Shortbread Cookies with Orange Anise and Chocolate Chips

These are very easy to make and packed with a great deal of flavor in every bite.

Prep Time20

Total Bake Time10

Chill1

Total Time1 30

Course: Cookies, No-Eggs

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 111kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
⅔ cup (80 g) Powdered sugar
1 Tablespoon (1 Tablespoon) Orange juice fresh
1 Tablespoon (1 Tablespoon) Orange zest
½ teaspoon (0.5 teaspoon) Anise extract
½ teaspoon (0.5 teaspoon) crushed Anise seeds
2 cups (250 g) All-purpose flour
½ teaspoon (0.5 teaspoon) Baking powder
¼ teaspoon (0.25 teaspoon) Kosher Salt
½ cup (90 g) Mini chocolate chips

Instructions

Juice and zest the orange. The anise seeds can be put into a plastic zip-lock bag and pound into tiny pieces. I have a Vitamix with a small cup grinder that you can use to grind up spices, nuts or seeds. You could also use a mortar and pestle to crush your anise seeds. Whichever way you crush the seeds, try to get the seeds as small as you can.
Weigh or measure the powdered sugar and set it aside. In another bowl, weigh or measure the flour, baking powder, and salt. I run a whisk through to blend.
Using a stand or hand-held mixer, add the butter and beat the butter until it is light in color and creamy looking. I use a medium mixer speed for 1 to 2 minutes. Stop the mixer and scrape down the sides. Turn the mixer back to a low setting, and slowly add the powdered sugar until incorporated. Then, turn the mixer to a medium speed and blend for 2 to 3 minutes.
Scrape the bowl again, then add the orange juice, orange zest, anise extract, anise crushed seeds and blend. Turn the mixer down to a low speed and gradually add the flour mixture. After the flour is incorporated, I give it one more scrape down the sides and add the chocolate chips. I only mix them for about 15 seconds.
Sprinkle flour onto a hard surface or a pastry mat. Add the cookie dough and shape into a log. I made mine about 16 inches long and about 2 inches in diameter. Don't worry if the log is a little uneven in thickness, you can even it out after it is wrapped.
Next, you want to wrap the cookie dough roll with plastic wrap. Wrap the roll using the long side of the plastic wrap piece; you want to fold the plastic under the ends so they do not dry out in the refrigerator. Slip the paper towel molds (example above) under the wrapped cookie log or use the baguette pan. Put in the refrigerator for at least one hour. I made my cookie dough the one day, then sliced and baked the cookies the next day.
Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Unwrap the cookie log, and I score the top of the roll and try to get even slices of about ½" thick. These do not spread hardly at all so I get 15 cookie per sheet pan. Bake for 10-12 minutes. Leave the cookies on the pan once out of the oven for a minute, then move them to a cooling rack.

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