Anise Seed Borrachio Cookies
Description
This Spanish anise seed borrachio sugar cookie recipe is easy to make, and flavored with vanilla, anise, and rum. They're tender and melt-in-your-mouth.
Ingredients
•
3 tablespoons rum
•
2 tablespoons anise seed
•
1 1/4 cups butter
•
3/4 cup white sugar
•
1 1/2 teaspoons vanilla extract
•
1 egg
•
2 1/2 cups all-purpose flour
•
1 1/2 teaspoons ground cloves
•
1 teaspoon baking powder
•
1/2 teaspoon salt
Directions
1
Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2
Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4
Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5
Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.