| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Cookies
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Ingredients
- 1 Cup Flour
- 1 1/4 Cup Powdered Sugar divided
- 1/2 Cup Unsalted Butter softened
- 1 Teaspoon Ground Cinnamon if you can find mexican cinnamon, go for that
- 1 Teaspoon Anise ground- traditional use anise seed
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Pecans Finely Chopped
Ingredients
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Instructions
- Preheat oven to 350 F. Line a cookie sheet with parchment paper or spray baking spray. Set aside. Add 1/4 cup of powdered sugar in a dish to roll baked cookies. Set aside as well.
- Cream butter and sugar. Add cinnamon and anise. Slowly sift in flour while mixing. Add vanilla extract. Cookie dough will be crumbly. Add pecans last and roll the dough into balls a little larger than cherry tomatoes. Place in rows on cookie sheet.
- Bake for 15 minutes, carefully watching that they only slightly brown around the edges. Remove from oven and let cool for about 5 minutes then roll them in powdered sugar. They will still be warm. Let them cool on a rack until completely cooled. Roll one last time in powdered sugar when completely cooled.
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