Anise Seed Borrachio Cookies

Anise Seed Borrachio Cookies

17
Ruben Jerez 0

"You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum."
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Ingredients

35 m servings 111 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
  2. In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour.
  3. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet.
  4. Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

FOR ONE WHO DOES NOT LIKE TO SPEND THE TIME ROLLING OUT THE DOUGH AND CUTTING SHAPES ,I DECIDED TO DECREASE THE FLOUR TO 2 1/4 CUPS AND DROP BY TBSPS.I THEN FLATTENED THEM WITH THE THE BOTTOM OF...

Most helpful critical review

These tasted great and melted in your mouth. But they were not pretty to look at and very crumbly in texture. The cookies fell apart very easyily, so they were difficult to store or present on a...

FOR ONE WHO DOES NOT LIKE TO SPEND THE TIME ROLLING OUT THE DOUGH AND CUTTING SHAPES ,I DECIDED TO DECREASE THE FLOUR TO 2 1/4 CUPS AND DROP BY TBSPS.I THEN FLATTENED THEM WITH THE THE BOTTOM OF...

I made these cookies for a Mexican themed dinner at a local concert-in-the-park. They were wonderful. I did make the mistake of serving them alongside some empanadas which were very sweet. The s...

These are very mellow cookies...they have just enough spice to taste it but you might like a little more punch! Very good though.

These are great, delicate little tea cookies. Yum! I made them exactly as stated in the recipe, except that it seemed to work a lot better to remove them from the baking sheet right away. (I let...

This was such fun to make. The dough came together easily, rolled out easily, and produced a tender cookie. It made 5 dozen 2 1/2-inch great-tasting cookies. I used Bacardi light.

OH RUBEN!!! I wish I could give these more stars. These are a MUST TRY for every baker that loves the taste of anise. Followed the recipe except ran out of all purpose flour so had to use 1/4...

These tasted great and melted in your mouth. But they were not pretty to look at and very crumbly in texture. The cookies fell apart very easyily, so they were difficult to store or present on a...

These are great. If you like butter cookies, you'll love these. Very light and delicate and not too sweet. I made them for a Cinco De Mayo luncheon we had at work today (I know, it's only May...

I made one batch and ate them all. I had to make another to share with friends. They are like a shortbread cookie and so yummy. I added a little anise oil to mine because I love the flavor. ...