| 2 | tablespoons anise seed |
| 1 | teaspoon rum extract or 2 tablespoons rum |
| 1 | teaspoon vanilla |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | teaspoon ground cloves |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 1. | In small bowl, mix anise seed, rum extract and vanilla; cover with plastic wrap. Let stand to soak at least 1 hour or overnight. |
| 2. | In large bowl, stir cookie mix, flour and cloves. Add butter, egg and anise seed with rum-vanilla liquid. Stir until soft dough forms. Cover dough; refrigerate at least 1 hour to stiffen dough. |
| 3. | Heat oven to 350°F. Spray cookie sheets with cooking spray. |
| 4. | On well-floured surface, roll 1/3 of dough to 1/8-inch thickness (dough will be sticky). Cut with 2 1/2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining dough. |
| 5. | Bake 7 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store covered at room temperature. |
|
| No change. |
|
| Anise seed has a mild licorice flavor. |
Nutrition Information:
80 ( 30); 3g ( 1 1/2g, 1/2g); 10mg; 45mg; 12g ( 0g, 7g); 0g 0%; 0%; 0%; 2% 1 ; 0 ; 1/2 1