Anise seed borrachio cookies are a special treat that combines the aromatic flavor of anise seeds with the rich, warming notes of rum. These cookies present a sophisticated twist on traditional baked goods. The recipe is simple yet yields cookies that are especially flavorful, making them ideal for special occasions or as a gourmet homemade gift.
The rich and complex flavors of these cookies have their roots in traditional European baking, where anise has long been a popular flavor in desserts and bread. The addition of rum, referred to as ‘borrachio’ (drunken) in Spanish, gives these cookies a unique twist, blending cultural influences to create a modern classic. This recipe is a testament to the evolution of baking, where traditional ingredients meet contemporary tastes.
Borrachio anise cookies are a shortbread type of cookie flavored with anise seed-soaked-in-rum, which gives them their distinctive ‘boozy’ quality. The addition of alcohol to the recipe is a common feature in some Spanish and Mexican desserts. They are often enjoyed with a cup of strong black tea, coffee or a dessert wine as a festive treat during holidays and celebrations.
The recipe, while seemingly straightforward, benefits from careful execution and attention to detail, ensuring a batch of these cookies that will meet all expectations of an iconic anise cookie.
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COOKIES
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- 3 Tbsp rum
- 2 Tbsp anise seeds
- 1 1/4 cups butter,
- 3/4 cup sugar
- 1 1/2 tsp pure vanilla
- 1/2 tsp anise extract or to taste
- 1 large egg
- 2 1/2 cups flour
- 1 1/2 tsp cinnamon or substitute with ground cloves
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup walnuts, chopped (optional)
Ingredients
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- Place rum & anise seeds in a small bowl. Set aside to marinate, preferably overnight.
- Beat butter, sugar, vanilla & anise extract together in a medium bowl until smooth.; stir in rum mixture.. Whisk in egg. Combine flour, cinnamon (cloves), baking powder & salt in a bowl; stir into butter mixture then add chopped nuts (if using) & combine until well blended. Cover bowl & chill in refrigerator for at least an hour or overnight..
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- For the assembly there is a number of ways to go with this: 1. Roll out the dough on a lightly floured surface to 1/4-inch thickness; cut into desired shapes using cookie cutters. 2. Place dough into a spritz cookie press & squeeze out desired shapes onto cookie sheets. 3. Scoop out cookie dough into balls; flatten slightly using a WELL FLOURED cookie press to create a design deep enough that it will still be there after baking.
- Bake until lightly browned on bottoms, about 10-15 minutes. Cool on baking sheets, 3-5 minutes before transferring to wire racks to cool completely.
To draw attention to the anise flavor in the cookies, I placed whole anise on top of the cookies in my blog picture which I removed before serving.
