When Cookthink made Pastis the subject of a Root Source Challenge, I thought this cookie would be a good candidate for "pastis-ification."
I used freshly ground anise seed to pump up the pastis flavor without making the cookie too boozy. My tasters and I were pleased with the results. These would be great with fresh fruit or vanilla ice cream - or both!
Cornmeal and Pastis Cookies
Makes about three dozen cookies
- 1 cup room-temperature butter (2 sticks)
- 1 cup sugar
- 1 large egg
- 3 tablespoons pastis (I used Ricard Pastis)
- 1/2 teaspoon ground anise seed
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 cup cornmeal
- 1 cup sifted confectioner's sugar
- 2-4 tablespoons pastis
- crushed anise seed for sprinkling
With a hand mixer, cream together butter and sugar until light and fluffy. Blend in the egg, pastis and anise seed.
With the mixer on low speed, blend in the salt, flour and cornmeal.
Divide the dough into two portions and roll each into a log (about 1 1/2 to 2 inches) wrapped in parchment or wax paper. Chill in the refrigerator for several hours, preferably overnight (you can also wrap the dough and freeze it at this time).
Bake the cookies:
Preheat the oven to 350.
Slice the cookie dough into 1/4" slices. Lay them 1 1/2" apart on a parchment lined baking sheet. Bake 10-14 minutes, until the cookies are browned on the edges and bottom.
Let the cookies cool while you make the glaze.
Make the glaze:
Stir 2 tablespoons of pastis into the confectioner's sugar. Stir in more as needed to bring the glaze to a pourable consistency.
Spoon or drizzle the glaze over the cookies and sprinkle with crushed anise seed.