Mexican Sesame Anise Cookies (12 dozen)
1 Tablespoon Anise seed
2 Tablespoons boiling water
3/4 cup butter
2/3 cup sugar
1/8 teaspoon soda
2 eggs
2 cups sifted flour
3 tablespoons sesame seed, toasted
Combine anise seed, and boiling water and steep while mixing dough. Cream butter with sugar and soda. Beat in 1 egg. Drain anise seed and add. Stir in flour a little at a time. Mix well. Chill dough over night. Roll dough in 1/2" balls, place on ungreased cookie sheet 11/2" apart. Put a piece of waxed paper over cookies and flatten to 1/6" thickness with the bottom of a glass. Remove waxed paper. Beat remaining egg and brush tops. Sprinkle with toasted sesame seed. Bake in hot oven, 400 degrees, 7-8 minutes. Makes 12 dozen. Note: to toast sesame seeds place them in shallow pan in moderate oven, 350 degrees, 10 minutes or until golden brown, stirring occasionally.
Craig likes these!