Anise Seed Borrachio Cookies Recipes

ANISE SEED BORRACHIO COOKIES

Steps:

• Place the anise seeds in a small bowl with the rum.
• Set aside to marinate overnight.
• In a medium bowl, cream together the butter, sugar and vanilla until smooth.
• Stir in the anise seed and rum.
• Mix in the egg.
• Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended.
• Cover and refrigerate until chilled, about 1 hour.
• Preheat the oven to 350 degrees.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies on a greased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until golden brown at the edges.
• Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

ANISE SEED-CINNAMON COOKIES: BISCOCHITOS

Steps:

• Preheat oven to 350 degrees F. Lightly grease baking sheets.
• In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
• For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.