Traditional Mexican Anise Cookies

Total Time
1hr 42mins
Prep 1 hr 30 mins
Cook 12 mins

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 Nutrition

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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