Anise Seed Borrachio Cookies

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.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 111 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• 2 tablespoons anise seed
• 3 tablespoons rum
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon salt
• 2.5 cups all-purpose flour
• 0.75 cup white sugar
• 1.5 teaspoons ground cloves
• 1.25 cups butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.

Step 2

Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.

Step 3

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.

Step 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.

Step 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.