Reviewed: Dec. 11, 2009

This is a wonderful recipe to work with. The dough is a great consistency, rolls well and holds the shape when baked. I used all shortening instead of margarine. And when I make my second batch I will use 2 tsp anise and no vanilla, as the flavor was more mild than I expected after smelling/tasting the dough. Fantastic rolled in sugar/cinnamon. Baked it has a nice crispy without being crunchy texture. I also got 96 cookies with one batch, so more than 3 dozen! I used 2 1/2 inch cookie cutters.

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Reviewer:

joanq

Reviewed: Dec. 14, 2008

Easy to make and roll out. Good taste! These will be going to the Spanish Club Christmas party!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 24, 2002

I made these cookies for a Spanish Club party, and all my friends loved them. I thought they kind of tasted like a corn bread cookie. My Spanish teacher thought they tasted the "pan de muertos" or dead bread, the bread traditionally eaten on the day of the dead. They took a little while to make, but I cut them into stars, which probably took longer. I would reccommend these cookies.

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41 users found this review helpful