FOR ONE WHO DOES NOT LIKE TO SPEND THE TIME ROLLING OUT THE DOUGH AND CUTTING SHAPES I DECIDED TO DECREASE THE FLOUR TO 2 1/4 CUPS AND DROP BY TBSPS.I THEN FLATTENED THEM WITH THE THE BOTTOM OF A FLAT GLASS DIPPED IN SUGAR.THEY CAME OUT GREAT. TASTED FANTASTIC!!!
I made these cookies for a Mexican themed dinner at a local concert-in-the-park. They were wonderful. I did make the mistake of serving them alongside some empanadas which were very sweet. The sweetness made these seem bland. Today I tried it again and wow!!! They were wonderful. I also wonder if the flavor blended more the next day? I had a mom in my daughter's class (who is from Mexico) try one and she loved it. She said her mom would also sprinkle powdered sugar on these for looks. I really didn't find them to be any more labor intensive than making sugar cookies. When others find out that you soaked anise seeds in rum they label you as a great cook! I think I'll take that title and run with it! I will def. keep this recipe. Thank you Ruben!
These are very mellow cookies...they have just enough spice to taste it but you might like a little more punch! Very good though.
These are great delicate little tea cookies. Yum! I made them exactly as stated in the recipe except that it seemed to work a lot better to remove them from the baking sheet right away. (I let the first batch cool on the baking sheet for a few minutes and some of them cracked when I removed them.) Five stars for this unique recipe!
This was such fun to make. The dough came together easily rolled out easily and produced a tender cookie. It made 5 dozen 2 1/2-inch great-tasting cookies. I used Bacardi light.
OH RUBEN!!! I wish I could give these more stars. These are a MUST TRY for every baker that loves the taste of anise. Followed the recipe except ran out of all purpose flour so had to use 1/4 whole wheat flour to make the 2.5 cups and had to flour my board w/the wheat flour and they still came out beautiful! Didn't have ground clove so had about 1/2 tsp. allspice left in my container so used that. Soaked the seeds last night and by this morning they had absorbed all the rum. The anise is not overpowering but yet it is there. Made these into hearts for Valentine's day and going to ice them "Sugar Cookie Icing" (submitted by Janice Brubaker here on Allrecipes) and add 1/2 tsp. cinnamon to the glaze so as not to 'steal' anything from the taste of this wonderful creation. I am the world's worst cookie 'roller' and these rolled out beautifully and cut well. Very sturdy cookie. These are just the best! Reminds me of a good pizelle. Could leave out the bit of clove and still have the best cookie. This is probably the best cookie recipe I have ever tried on here and I have tried many good ones. thank you so much for a recipe that I shall use for years to come.
These tasted great and melted in your mouth. But they were not pretty to look at and very crumbly in texture. The cookies fell apart very easyily so they were difficult to store or present on a cookie tray. I think that rolling them out thicker would be better. Or since the dough was so sticky maybe skip the whole rolling the dough out part and just make them into balls and flatten a bit with a fork or a glass.
These are great. If you like butter cookies you'll love these. Very light and delicate and not too sweet. I made them for a Cinco De Mayo luncheon we had at work today (I know it's only May 4th. LOL). I made them exactly like the recipe except I made the dough last night and baked them off this morning. I used real butter so the dough was quite stiff after being in the fridge all night. I bet these would be great rolled into a log and sliced off. They were easy to roll out and baked off beautifully. I sprinkled a little sugar on top for sparkle as another reviewer suggested. I found out that "Borrachio" or "Borracho" means "drunk" or "drunken". I thought that was really cute given the rum in the recipe.
I made one batch and ate them all. I had to make another to share with friends. They are like a shortbread cookie and so yummy. I added a little anise oil to mine because I love the flavor. I know I will be making these again and again and again.
