These biscuits are more than just buttery biscuits - they are flavoured with anise seeds, rum and vanilla. The perfect treat with a cup of tea or coffee.
FOR ONE WHO DOES NOT LIKE TO SPEND THE TIME ROLLING OUT THE DOUGH AND CUTTING SHAPES ,I DECIDED TO DECREASE THE FLOUR TO 2 1/4 CUPS AND DROP BY TBSPS.I THEN FLATTENED THEM WITH THE THE BOTTOM OF A FLAT GLASS DIPPED IN SUGAR .THEY CAME OUT GREAT. TASTED FANTASTIC !!! - 23 May 2006 (Review from Allrecipes US | Canada)
I made these cookies for a Mexican themed dinner at a local concert-in-the-park. They were wonderful. I did make the mistake of serving them alongside some empanadas which were very sweet. The sweetness made these seem bland. Today, I tried it again and wow!!! They were wonderful. I also wonder if the flavor blended more the next day? I had a mom in my daughter's class (who is from Mexico) try one and she loved it. She said her mom would also sprinkle powdered sugar on these for looks. I really didn't find them to be any more labor intensive than making sugar cookies. When others find out that you soaked anise seeds in rum, they label you as a great cook! I think I'll take that title and run with it! I will def. keep this recipe. Thank you Ruben! - 12 Sep 2005 (Review from Allrecipes US | Canada)
These are very mellow cookies...they have just enough spice to taste it but you might like a little more punch! Very good though. - 22 Dec 2010 (Review from Allrecipes US | Canada)