GET THE RECIPE!

ORANGE AND ANISE VEGAN HOJARASCAS

5 oz. (2/3 cup) Sugar, granulated 12 oz. Vegan butter 16 oz. (3 cups) Flour, all-purpose 1 tsp. Ground anise seed 1 tbsp. Orange zest 1 tsp. Vanilla extract

1 ¼ cups Cane sugar 1 tbsp. Freshly ground cinnamon

1

STEP 1

Preheat oven to 350F. Cream butter and sugar, in an electric mixer with the paddle attachment. Add vanilla, orange zest, and ground anise. Mix. Slowly add flour, with mixer at low speed. Mix until well combined.

2

STEP 2

Line 2 sheet-pans with parchment paper. Roll out dough on a floured surface to ¼ inch thick and cut into desired shapes. Place cut dough on sheet-tray, 1 inch apart from each other.

3

STEP 3

Bake for 15 minutes or until bottoms become golden brown. Remove from oven. As soon as they are cool enough to handle, dust with cinnamon sugar. Place on a wire rack to cool.

You can add ¼ cup of finely chopped pecans to the dough if you like and eat nuts. You can also use this cookie dough recipe to make thumbprint cookies. Dust with powdered sugar instead of cinnamon sugar for a more Mexican wedding cookies look.

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