Anise Seed Borrachio Cookies recipe

3 servings

2 tablespoons anise seed

3 tablespoons rum

1 1/4 cups butter

3/4 cup white sugar

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 egg

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 teaspoons ground cloves

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.