SAVORY HERBED SHORTBREAD

2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh basil
1/8 teaspoon ground anise or garam masala
3/4 cup (1 1/2 sticks) butter, room temperature
2 tablespoons honey
1/2 cup powdered sugar
1 to 2 tablespoons ice water (if needed)

Preheat oven to 300 degrees F.

In bowl, combine flour, salt, baking powder, baking soda, lemon zest, basil and anise.

In food processor, mix together butter, honey and powdered sugar. Add flour mixture, pulsing slowly until dough resembles coarse meal, and then comes together (use a little ice water if needed to hold the dough together).

Roll out into roughly 10-by-8-inch rectangle. Cut into 20 pieces, each about 1 by 4 inches. Place on parchment paper on a cookie sheet or use a silicone baking mat. Use a fork to prick the cookies.

Bake in preheated oven 20 to 22 minutes, or until lightly golden. Let cool on rack. Shortbread keeps in an airtight container at room temperature 1 week.

Makes 20 cookies
From: May Klisch, Milwaukee Journal Sentinel, May 14, 2006
Adapted from source: Gourmet magazine, December 2002