Anise Seed Borrachio Cookies

 


Anise Seed Borrachio Cookies

Ingredients

2 tablespoons anise seed

3 tablespoons rum

1 ¼ cups butter

¾ cup white sugar

1 ½ teaspoons vanilla extract

2 ½ cups all-purpose flour

1 egg

½ teaspoon salt

1 teaspoon baking powder

1 ½ teaspoons ground cloves

Directions

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.

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