These aromatic, buttery, not-too-sweet, whole-grain shortbread cookies are a perfect tea-time snack or after-dinner treat. As a kid, I hated the flavor of anise seeds. But as an adult, I can’t get enough of that sweet licorice flavor. If you don’t like anise seeds, substitute them with ½ teaspoon of ground cardamom. I use a lot of whole grains in my baking, and I love the locally grown grains we can get in the Midwest from places such as Janie’s Mill in Ashkum, Illinois. Whole-grain spelt flour gives these treats a nutty flavor and hearty texture. If you can’t find whole-grain spelt flour, this recipe works well with all-purpose flour or white whole wheat flour.