- Preheat oven to 350˚F.
- Line a baking sheet with parchment paper or a silicone mat.
- Cream together butter and powdered sugar in a mixing bowl with a beater or stand mixer until fluffy, about 3 minutes.
- Add anise extract and coconut milk and cream together until incorporated.
- Add flour, arrowroot powder, salt and anise seeds and combine until a stiff dough forms. You may have to use your hands to knead it together. If the dough is too crumbly and won’t come together in your hands, add another tablespoon of coconut milk.
- If using a stamped rolling pin, roll dough first into a rectangle to about 1/2″ thickness on a lightly floured work surface with a floured regular rolling pin. Roll a floured stamped rolling pin over the dough pressing hard enough to leave an imprint, which will flatten the dough to about 1/4″ thickness.
- Cut out stamped cookies and carefully transfer to the baking sheet. (An offset spatula works well for this.)
- Rework dough scraps and continue with whichever method you’ve chosen.
- Once cookies are cut out, place the baking sheet into the freezer for 5-10 minutes. This will help preserve the stamping and/or cutout shapes during baking.
- Bake at 350˚F for about 15 minutes until cookies have started to turn golden around the edges and bottoms. You will also smell the lovely anise aroma when they are done. Enjoy!
If using cookie cutters, roll dough out to about 1/4″ thickness. Then cut out cookies and transfer to baking sheet.
You can also cut cookies into rectangles with a sharp kitchen knife and prick them with a fork for a traditional shortbread cookie look.
Cookies will keep in an airtight container for up to 2 weeks at room temperature.
Powdered sugar contains cornstarch and is necessary for this recipe to help create a stiff dough, which will preserve the stamping effect. I used organic/non-GMO powdered sugar. You can also make your own by processing 1 tablespoon cornstarch per 1 cup of sugar in a food processor/dry blender until a powder is formed.