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From our Popular Recipe results for Mexican Wedding Cookies
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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
- Sift the flour into a bowl
- Melt the shortening in a small pan and add the aniseed
- Heat for a couple of minutes over low-medium heat, making sure they don’t burn, and then pour onto the flour
- Mix with a spoon carefully but rapidly so no lumps are formed
- Add the liqueur and lime zest
- Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed, 3 to 5 minutes
- 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
- Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart
- Refrigerate until firm
- Preheat the oven to 350°F
- Bake the cookies until slightly firm to the touch, about 10 minutes
- 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
- Remove from the heat and add the liqueur
- Dip the tops of the cookies into the syrup and let dry on a rack
- Pour any remaining syrup over the cookies and let cool completely
- Dust with the confectioner’s sugar mixture and enjoy (they are best eaten the same day)
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