Traditional Mexican Anise Cookies |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Delicate anise flavor, great with expressos. This recipe was given to me by a co-worker. On the 3rd Friday of the month we'd have a cookie exchange at the office. Prep times includes chill time Ingredients:
1 1/4 cups sugar, divided |
1/2 cup unsalted butter, softened |
1/2 cup shortening |
1 egg |
2 tablespoons sherry wine |
1/2 teaspoon vanilla extract |
1 teaspoon anise extract |
2 1/2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
Directions:
1. Cream 1 cup sugar, butter and shortening in a large bowl til light and fluffy.
2. Beat in egg, sherry vanilla and anise til well combined.
3. In a separate bowl, mix together flour, baking powder and salt; stir into butter-egg mixture til well mixed.
4. Divide dough in half.
5. Wrap each half in plastic wrap and chill for 30 minutes to 1 hour, or til dough is firm, but is still quite workable.
6. Preheat oven to 350' degrees F.
7. Combine cinnamon with remaining sugar in a small bowl; set aside.
8. On a lightly floured surface, roll out each half of dough 1/8 inch thick.
9. Cut into desired shapes, re-rolling scraps just once.
10. Place on ungreased cookie sheets and sprinkle with cinnamon-sugar mixture.
11. Bake 10 to 12 minutes, or til golden.
12. Remove to wire racks to cool.
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