Anise Seed Borrachio Cookies Recipe: A Delicious Spanish Treat

Ingredients

• 3 tablespoons rum
• 2 tablespoons anise seed
• 1.25 cups butter
• 0.75 cup white sugar
• 1.5 teaspoons vanilla extract
• 1 egg egg
• 2.5 cups all-purpose flour
• 1.5 teaspoons ground cloves
• 1 teaspoon baking powder
• 0.5 teaspoon salt

Instructions

1. Combine rum and anise seeds in a small bowl and let marinate, ideally overnight, for maximum flavor infusion.
2. In a medium bowl, beat butter, sugar, and vanilla extract until smooth, then mix in the rum mixture. Whisk in the egg. Separately, combine flour, cloves, baking powder, and salt; gradually add to the butter mixture until well blended. Cover the bowl and chill in the refrigerator for about 1 hour.
3. Preheat your oven to 350 degrees F (175 degrees C). Ensure baking sheets are greased to prevent sticking.
4. On a lightly floured surface, roll the dough out to ⅛ inch thickness. Use cookie cutters to create your desired shapes. Place the shaped cookies on the prepared baking sheets.
5. Bake in the preheated oven until the edges turn a golden brown, approximately 10 minutes. Let the cookies cool on the baking sheets for 3 to 5 minutes before moving them to wire racks to cool completely.

Nutrition

• Calories: 111 kcal
• Fat Content: 7 g
• Fiber Content: 0 g
• Sugar Content: 4 g
• Sodium Content: 90 mg
• Protein Content: 1 g
• Cholesterol Content: 22 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g