Anise Seed Borrachio Cookies Recipes

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ANISE SEED BORRACHIO COOKIES



Anise Seed Borrachio Cookies image

You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.

Provided by Ruben Jerez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 36

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g

ANISE SEED BORRACHIO COOKIES



Anise Seed Borrachio Cookies image

This is posted for the ZWT 2006. I have not tried this recipe, it is compliments of allrecipes.com by Ruben Jerez

Provided by Creation In Hope

Categories     Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.

ANISE SEED BORRACHIO COOKIES



Anise Seed Borrachio Cookies image

You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.

Provided by Ruben Jerez

Categories     Mexican Recipes

Time 35m

Yield 36

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g

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