Vanilla and Anise Seed Borrachio Cookies

Combine the anise seeds with the rum in a small bowl and let it sit for a period of time, ideally allowing it to infuse overnight.

In another bowl, use an electric mixer to cream together the butter and sugar until they form a smooth consistency. Add the vanilla extract and mix until well combined, then incorporate the marinated anise seeds with their rum. Next, add the egg to the mixture and blend until smooth.

In a separate bowl, whisk together the flour, salt, baking powder, and ground cloves until well combined. Gradually add this mixture to the butter mixture, stirring until everything is fully incorporated and the dough comes together.

Cover the bowl with plastic wrap and refrigerate the mixture for a period of time that allows it to chill, typically around 1 hour.

Once chilled, preheat your oven to the specified temperature of 350 degrees F (175 degrees C). On a lightly floured surface, roll out the dough to an incredibly thin layer of 1/8 inch thickness. Use your desired cookie cutters to cut out the cookies, and place them on a greased baking sheet.

Place the cookies in the oven for 10 minutes, or until they are golden brown at their edges. Remove them from the oven and let them cool for a short period of time on the baking sheet before transferring them to wire racks to continue cooling.