Best 2 Anise Seed Borrachio Cookies Recipes

Embark on a culinary journey to delight your taste buds with the exquisite flavors of anise-infused cookies known as "Anise Seed Borrachio Cookies." These delectable treats hail from the vibrant culture of Mexico, where they are celebrated during the festive season of "Dia de Los Muertos" (Day of the Dead). Immerse yourself in the rich history and traditions associated with these cookies as you explore the diverse recipes presented in this article.

Discover the classic recipe for Anise Seed Borrachio Cookies, a timeless delight that captures the essence of this traditional Mexican cookie. With its aromatic blend of anise seeds, sweet piloncillo, and a hint of brandy, this recipe promises an explosion of flavors that will transport you to the heart of Mexico.

For those seeking a vegan alternative, the article also features a delightful Vegan Anise Seed Borrachio Cookies recipe. This version reimagines the classic recipe with plant-based ingredients, ensuring that everyone can enjoy the irresistible taste of these beloved cookies.

Additionally, the article offers a Gluten-Free Anise Seed Borrachio Cookies recipe, catering to those with gluten sensitivities or preferences. This recipe uses a combination of gluten-free flours to create a delicious and inclusive version of this traditional cookie.

Embark on this culinary adventure and explore the diverse recipes for Anise Seed Borrachio Cookies presented in this article. From the classic recipe to its vegan and gluten-free variations, there's a perfect cookie for every palate and dietary preference. Indulge in the sweet and aromatic flavors of these cookies, and create lasting memories that celebrate the rich cultural heritage of Mexico.

Here are our top 2 tried and tested recipes!

ANISE SEED BORRACHIO COOKIES

Anise Seed Borrachio Cookies image

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.

Provided by Ruben Jerez

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 36

Number Of Ingredients 10

Ingredients

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

Steps:

Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight.
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.
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.
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.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.1 g, Cholesterol 22.1 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 90.1 mg, Sugar 4.2 g

ANISE SEED BORRACHIO COOKIES

Anise Seed Borrachio Cookies image

This is posted for the ZWT 2006. I have not tried this recipe, it is compliments of allrecipes.com by Ruben Jerez

Provided by Creation In Hope

Categories Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons anise seed
3 tablespoons rum
1 1/4 cups butter
3/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 egg
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ground cloves

Steps:

Place the anise seeds in a small bowl with the rum.
Set aside to marinate overnight.
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.
Preheat the oven to 350 degrees.
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.
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.

Tips:

Make sure to use fresh anise seeds for the best flavor. Anise seeds that are old or have been stored improperly may have lost their flavor or may have become rancid.
If you don't have a borrachio mold, you can use a regular cookie cutter. Just be sure to cut the cookies into small shapes, as they will expand slightly during baking.
You can also make these cookies without the anise seeds. Just omit them from the recipe and add an extra 1/2 teaspoon of vanilla extract.
If you are using a borrachio mold, be sure to lightly grease it before filling it with batter. This will help the cookies release easily.
These cookies are best served fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These anise seed borrachio cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with your family and friends.