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Recipe Info - Skill Level
Recipe Info - Serving Size
90 cookies
Recipe Info - Prep Time
30 min
Recipe Info - Cook Time
15 min
These crisp butter cookies baked with anise and cinnamon are a traditional dessert of New Mexico served at weddings, baby showers, Christmas and other holidays. They are great as a dessert, snack or with coffee.


Step 1

Beat butter, 1 cup sugar and coffee granules in a large bowl. Beat eggs, wine and anise in medium bowl; add to butter mixture and combine well.

Step 2

Sift flour, baking powder and salt; add to wet ingredients. Knead well with your hands until dough is able to form a firm ball. If the dough is too dry add more wine a teaspoon at a time; if it is too sticky add more flour a teaspoon at a time. Divide dough into three large disks and wrap in plastic wrap. Refrigerate overnight.

Step 3

Preheat oven to 350° F. Line baking sheets with parchment paper.

Step 4

Mix remaining ½ cup sugar with cinnamon in a shallow dish.

Step 5

Roll out 1 disk of dough on a liberally floured surface and rolling pin to ¼-inch thickness. Use 1 disk at a time, leaving remaining disks in refrigerator until ready to use.

Step 6

Cut into circles, stars and various shapes using cookie cutters. Reroll remaining dough scraps and repeat. Dip one side of each cookie into cinnamon-sugar mixture and place on prepared cookie sheet, sugar-side-up.

Step 7

Bake for 15 to 17 minutes. Remove from oven; immediately dip in cinnamon-sugar again. Set on wire rack to cool completely. Repeat with remaining disks of dough.


- To ensure all cookies bake evenly, bake each shape cookie in batches of similar shapes and sizes.


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