Mexican Anise Cookies
12 servings
50 minutes
Mexican anise cookies are a fragrant treat that combines the sharpness of anise with the light citrus freshness of orange juice. This recipe originates from traditional Mexican cuisine, where spicy and sweet flavors come together in harmony. The cookies have a delicate texture thanks to margarine and pair perfectly with a cup of coffee or hot chocolate. Their slightly crispy crust contrasts with the softness inside, while the rich aroma of anise fills the atmosphere with coziness. Such treats are often served at family celebrations, and their shaped forms make them not only tasty but also aesthetically pleasing. The simplicity of preparation makes it accessible even for novice cooks, and each bite brings a touch of Mexican warmth and hospitality.
1
Beat the melted cooled margarine with sugar and anise until creamy. Add the eggs one by one, constantly beating. Then pour in the orange juice and continue beating.
- Margarine: 2.5 glasss
- Sugar: 1 glass
- Anise (star anise): 2 teaspoons
- Chicken egg: 2 pieces
- Orange juice: 50 ml
2
Mix flour with baking powder, cream of tartar, and salt. Gradually add the resulting mixture to the previously prepared mass and knead the dough.
- Wheat flour: 6 glasss
- Baking powder: 1 tablespoon
- Cream of tartar: 0.5 teaspoon
- Salt: to taste
3
Knead the dough on a lightly floured surface, shape it into a log, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
4
Preheat the oven to 175°C. Divide the dough in half and roll one half on a lightly floured surface to a thickness of 1.5 cm. Use a cookie cutter to cut out cookies. Repeat with the remaining dough.
5
Bake cookies on a parchment-lined baking sheet for 5-8 minutes.