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Mexican anise cookies: Galletas de anis by Karen Hursh Graber © 2014

Anise is a favorite flavor in Mexico, especially in cookies. Traditional bakers use lard, good old porky fat, but butter works well. Please don't use margarine or vegetable shortening for these delicious Mexican anise cookies.


  • 6 cups flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 cups butter
  • 1 cup sugar
  • 2 teaspoons anise seed
  • 2 eggs
  • ¼ cup orange juice
  • Cinnamon sugar for finishing (optional)

Preheat the oven to 350°F.

Sift the flour, baking powder and salt into a bowl. In a larger bowl, cream the butter, sugar and anise seed.

Add the eggs, one at a time, to the creamed butter mixture. Stir in the orange juice. Add the sifted ingredients and mix well.

Roll out the cookies to ½ inch thickness, and cut out with cookie cutters. Place the cookies on a baking sheet. Sprinkle with cinnamon sugar if desired.

Bake for 10 minutes or until light golden brown at the edges. Cool cookies on a baking rack. Makes 6 dozen cookies.


Link to source article
A guide to using spices in Mexican cooking



Published or Updated on: October 28, 2014 by Karen Hursh Graber © 2014
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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