Biscochitos (a.k.a. Mexican Anise Cookies)


2 Tbsp anise seed
3 Tbsp rum
1 1/4 cups butter
3/4 cup white sugar
1 1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 egg
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp ground cinnamon

Cinnamon Topping: 4 parts sugar to 1 part cinnamon


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 cinnamon; 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 into balls (a little less than 1 inch in size). Toss balls in cinnamon and sugar topping. Place on greased baking sheets and press them down slightly with a fork.

Bake for 12 to 15 minutes in the preheated oven, or until bottoms of the cookies are slightly browned. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

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