Traditional Mexican Anise 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 F (175 degrees C). 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.

BIZCOCHITOS (MEXICAN ANISE COOKIES)

Steps:

• Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
• Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
• Note: Time does not include chill time of dough.

TRADITIONAL MEXICAN ANISE COOKIES

Steps:

• Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
• Beat in egg, sherry vanilla and anise til well combined.
• In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
• Divide dough in half.
• Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
• Preheat oven to 350' degrees F.
• Combine cinnamon with remaining sugar in a small bowl; set aside.
• On a lightly floured surface, roll out each half of dough 1/8 inch thick.
• Cut into desired shapes, re-rolling scraps just once.
• Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
• Bake 10 to 12 minutes, or til golden.
• Remove to wire racks to cool.

TRADITIONAL ANISE COOKIES

Steps:

• With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
• Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
• Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
• Bake in a 375°F oven for 10 minutes until light golden but do not brown.
• Cool on baking racks thoroughly before storing.
• Store in a tightly covered cookie tin (not plastic).
• The longer you let the cookie age, the better it will be.