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1.
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Preheat the oven to 325F.
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2.
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In a food processor, pulse the sugar, bourbon, lemon zest, anise, and salt until well mixed, scraping the bowl occasionally.
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Add the butter and pulse until creamy, scraping the bowl occasionally.
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Add the flour and pulse until small clumps form, scraping the bowl occasionally.
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3.
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Scatter the clumps evenly in an 8-inch square cake pan.
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Press into an even layer.
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With a bench scraper or knife, cut the dough into 6 strips crosswise and 4 strips lengthwise to form 24 rectangles.
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Dock the dough with a toothpick or skewer.
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4.
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Bake until golden brown, about 25 minutes.
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Cut along the same marks again, then cool completely in the pan on a wire rack.
