Served as snacks. Vegetarian dish.

Mexican

2 Tablespoons Anise Seed

3 Tablespoons Rum

1 1/4 cups Butter

3/4 cup White Sugar

1 1/2 teaspoons Vanilla Extract

2 1/2 cups All-purpose Flour

1 Egg

1/2 teaspoon Salt

1 teaspoon Baking Powder

1 1/2 teaspoons ground Cloves

Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight. In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour. Preheat the oven to 350 degrees. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet. Bake for 10 minutes in the preheated oven, or until golden brown at the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely.

Preparation time: 25 minutes

Cooking time: 1 hour

Serves: 12

Yields: 36 Cookies

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