Aniseed-Rum Borrachio Cookies: A Mexican Delight

Combine anise seeds and rum in a small bowl. Allow to marinate, ideally overnight.

Cream together butter, sugar, and vanilla until smooth. Mix in the soaked anise seeds with the rum.

Stir in the egg. Then, blend in the flour, salt, baking powder, and cloves until fully incorporated.

Chill the dough in the refrigerator for about 1 hour.

Preheat oven to 350°F (180°C). On a lightly floured surface, roll out the chilled dough to ∝-inch thickness.

Use cookie cutters to shape the dough into desired forms. Place the cookies on a greased baking sheet.

Bake for 10 minutes or until golden brown around the edges.

Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to fully cool.