Mexican Wedding Cookies Recipe With Anise

Bake until the cookies are just golden on the bottom, 10 to 12 minutes.

Mexican wedding cookies recipe with anise. These just kind of melt in your mouth with no need to chew on them. Mix in the anise seed, and beat until fluffy. Add anise seeds to the lard and beat at medium speed with an electric mixer.

In a large bowl, beat butter and sugar at medium speed until creamy. Gradually add flour, beating on low speed after each addition until well blended. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon;

I know these little cookies as hojarascas or pan de polvo, that is how they are called back home. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the confectioners' sugar. They are also known as mexican wedding cookies and biscochitos.

Boil 2 cups water with cinnamon sticks and anise, strain and use water in the flour mixture. If you decide to use the shortening, the dough will be extra soft. Whisk together flour and salt;

Gradually beat into creamed mixture; The pecan taste is incredible. Delicately, crumbly, and flavored with anise seed and cinnamon, the treats are delicious with a mug of hot chocolate.

Chill dough if it seems too soft. Polvorones in mexico, these cookies are called polvorones; Mix in a little more extra flour, so the dough is not too sticky.