Mexican Wedding Cookies

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Anise Cookies Mexican

Anise Cookies Mexican


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


  1. Sift the flour into a bowl
  2. Melt the shortening in a small pan and add the aniseed
  3. Heat for a couple of minutes over low-medium heat, making sure they don’t burn, and then pour onto the flour
  4. Mix with a spoon carefully but rapidly so no lumps are formed
  5. Add the liqueur and lime zest
  6. Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed, 3 to 5 minutes
  7. 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
  8. Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart
  9. Refrigerate until firm
  10. Preheat the oven to 350°F
  11. Bake the cookies until slightly firm to the touch, about 10 minutes
  12. 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

  1. Remove from the heat and add the liqueur
  2. Dip the tops of the cookies into the syrup and let dry on a rack
  3. Pour any remaining syrup over the cookies and let cool completely
  4. Dust with the confectioner’s sugar mixture and enjoy (they are best eaten the same day)

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