Ingredients for Anise Seed Borrachio Cookies
- 1 teaspoon anise seeds
- 2 tablespoons dark rum
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon ground cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Anise Seed Borrachio Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Anise Seed Borrachio Cookies
- In a small bowl, combine 1 teaspoon of anise seeds with 2 tablespoons of dark rum. Set aside to marinate overnight.
- In a medium bowl, cream together 1 cup (2 sticks) of softened unsalted butter, ¾ cup granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
- Stir in the marinated anise seeds and rum.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, and ¼ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour, or until chilled.
- Preheat your oven to 350°F (175°C).
- Lightly flour a clean surface and roll out the dough to ⅛ inch thickness.
- Use cookie cutters to cut out desired shapes.
- Place cookies onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
50g
Fat
61g
Carbs
11g
