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.
A guide to using spices in Mexican cooking