SAZERAC COOKIES

Sazerac Cookies
Makes about 2 dozen

2-1/2 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

Zest of 1 lemon (about 1 teaspoon)

1/2 cup superfine granulated sugar

1 cup confectioners' sugar, sifted

1 cup (2 sticks) unsalted butter, at room temperature

1 large egg

2 tablespoons Sazerac rye whiskey

1/2 teaspoon Herbsaint

1/2 teaspoon Peychaud's bitters

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 teaspoon, optional garnish)

Sift the flour, cream of tartar and baking soda into a medium bowl. Whisk the lemon zest into the flour mixture.

Beat the sugars with the butter in a standing mixer fitted with the paddle attachment at low speed until smooth, pale and creamy, about 1 minute. Add the egg, rye, Herbsaint, bitters, and vanilla extract. Mix at medium speed, until fluffy, another minute or two. Reduce the mixer speed to low, and then beat in the dry ingredients, just until incorporated.

Turn the dough out onto waxed paper and refrigerate for at least an hour.