Mexican Wedding Cookies

Anise Cookies Mexican

Anise Cookies Mexican

Ingredients

Recipe for: Rosquetes Impregnados de Espiritu de Anis – Anise Cookies

Makes ABOUT 30

• 2 cups all-purpose flour
• ½ cup (4 ounces) vegetable shortening
• 1 teaspoon aniseed
• 1 tablespoon anise liqueur
• zest of 1 lime
• syrup
• ¼ cup water
• ½ cup sugar
• 1 teaspoon anise liqueur
• sifted confectioner’s sugar mixed with a bit of freshly ground canela, for dusting

Method

1. Sift the flour into a bowl
2. Melt the shortening in a small pan and add the aniseed
3. Heat for a couple of minutes over low-medium heat, making sure they don’t burn, and then pour onto the flour
4. Mix with a spoon carefully but rapidly so no lumps are formed
5. Add the liqueur and lime zest
6. Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed, 3 to 5 minutes
7. With your hands, roll out pieces about 5 inches wide and ½ inch thick, starting in the center and rolling outward so that the pieces are evenly thick
8. Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart
9. Refrigerate until firm
10. Preheat the oven to 350°F
11. Bake the cookies until slightly firm to the touch, about 10 minutes
12. Transfer to a wire rack to cool

TO MAKE THE SYRUP, combine the water and sugar in a small pot over medium heat and cook until the sugar dissolves, 3 to 5 minutes

1. Remove from the heat and add the liqueur
2. Dip the tops of the cookies into the syrup and let dry on a rack
3. Pour any remaining syrup over the cookies and let cool completely
4. Dust with the confectioner’s sugar mixture and enjoy (they are best eaten the same day)