Easy Galletitas

 

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.