Go Back

Anise Seed Borrachio Cookies

These Spanish-style classic sugar cookies are blended with vanilla, anise, and rum flavors. You must make these cookies because they are simply delicious!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 36 people
Calories 3984.6 kcal

Equipment

  • 1 Electric Mixer Stand mixer or hand mixer for creaming butter and sugar.
  • 1 Mixing Bowl Set Various sizes for marinating, wet ingredients, and dry ingredients.
  • 1 Rolling Pin For achieving an even 1/8-inch dough thickness.
  • 1 Cookie Cutters For shaping the cookies.
  • 2 Baking Sheets & Wire Racks For baking and subsequent cooling of cookies.

Ingredients
  

Main

  • 2 tablespoons anise seed
  • 3 tablespoons rum
  • 1 ¼ cups unsalted butter
  • ¾ cup white sugar
  • 1 ½ teaspoons vanilla extract
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ teaspoons ground cloves

Instructions
 

  • Place anise seeds and rum in a small bowl. Set aside to marinate, preferably overnight.
  • Beat butter, sugar, and vanilla together in a medium bowl until smooth. Stir in anise seed-rum mixture. Whisk in egg. Combine flour, salt, baking powder, and cloves. Stir into butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
  • Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets for a few minutes before moving to wire racks to cool completely.

Notes

For optimal anise flavor, consider lightly toasting the anise seeds before marinating them in rum overnight; this intensifies their aromatic compounds. Ensure your butter is at proper room temperature for smooth creaming, leading to a tender crumb. The dough chilling step is crucial, not only making it easier to roll and cut but also preventing excessive spreading during baking, maintaining crisp edges. Roll the dough to a consistent 1/8-inch thickness for even baking; thicker cookies may be doughy, while thinner ones can burn quickly. Keep a close eye on the cookies in the oven; they should be just golden at the edges to retain their delicate texture without becoming hard. For an added layer of complexity, a tiny pinch of freshly ground black pepper or a whisper of citrus zest (orange or lemon) can beautifully complement the anise and clove notes.