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Anise Seed Borrachio Cookies

Reviewed: Sep. 5, 2010
I've only made these once, but they turned out quite well. They are pretty mild and/or bland, so keep that in mind when serving them (or even when making them.) I was worried about the anise flavor. I like it, but I can't stand it when it's too strong. It's pretty mild in these cookies, so if you're a huge fan, I think you could definitely safely add quite a bit more. I don't have a rolling pin (I know...) so I rolled pieces up into small logs, sliced them off, then pressed them with the bottom of a glass on a floured surface. It didn't look quite as nice as it would have with a cookie cutter, but it was quick and easy so if presentation doesn't matter to you, that's an option. Next time I might add a little more rum and/or anise. Oh, yeah, I also didn't marinate the seeds over night. I guess it's probably more delicious if you do that.
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