Page 95 - Classic Cookies with Modern Twists

¼ teaspoon baking soda
¼ teaspoon fine sea salt

4 tablespoons ½ stick) chilled unsalted butter, cut in small pieces
½ teaspoon finely gr ated orange zest

1 egg

½ teaspoon vanilla extract
Egg wash (note follows)

White rice flour, for rolling

1. To make the lling, in a small saucepan, stir together the
sugar, st ar anise, cinnamon stick, and 3 t ablespoons of the

water until the sugar is moist. Bring to a boil over medium heat,
and continue to cook, without stirring, until the sugar begins to
caramelize.

2. When the sugar is the color of light amber, remove the pan

from the heat. Slowly and carefully add the remaining ⅔ cup
water and the whiskey. St and back a bit as this will cause the
sugar to seize and steam. Once it stops steaming, return the pan
to the stove, and simmer over low heat until the sugar dissolves.

3. When the sugar has dissolved completely, add the gs and
continue to simmer until they are ver y soft, about 30 minutes.
Remove the pan from the heat, add the lemon zest and butter,

and stir to melt the butter. Cool completely, remove the st ar
anise and cinnamon stick, and then puree in a blender.

4. Meanwhile, make the dough. In the bowl of a food processor
tted with the met al blade, combine the all-purpose our, brow n
sugar, baking powder, baking soda, and salt. P ulse several times

to combine. Add the butter and orange zest, and pulse until the
butter pieces are the size of peas. In a small bowl, whisk the egg
with the vanilla, and add the egg mixture to the dough. P ulse

several times, until the dough comes together. Shape the dough