Anise Seed Borrachio Cookies

Toast the anise seed in a small dry skillet over medium heat for 2–3 minutes, stirring occasionally, until fragrant. Transfer to a bowl and let cool slightly.

Pour the rum over the cooled anise seed and let soak for 5 minutes to infuse the flavors.

Cream together the butter and white sugar in a large bowl using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Beat in the egg and vanilla extract until well combined, scraping down the bowl as needed.

Whisk together the all-purpose flour, salt, baking powder, and ground cloves in a separate bowl.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the anise seed and rum mixture (including any liquid) until evenly distributed.

Preheat the oven to 350°F (175°C).

Drop rounded tablespoon-sized portions of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes until the edges are lightly golden and the centers are set. Do not overbake.

Remove from the oven and let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.