Spanish Butter Wafers

November 20, 2015
4 Ratings
Photo by Linda Xiao
  • Prep time 4 hours
  • Cook time 20 minutes
  • Makes 4 to 5 dozen
Author Notes

These wafers are thin and lacy-crisp, with a rich, buttery vanilla flavor interrupted only by the crunch and burst of anise seeds. Their licorice-y flavor might be controversial in the U.S., but in Spain, you're as likely to find anise on sugared olive oil tortas and fried donuts as you would be to find cinnamon or ginger in desserts here. Unlike in candy form, the licorice fragrance in these cookies is subtle and goes nicely with a cup of tea (or wine). Adapted slightly from 1001 Cookies (Black Dog & Leventhal, 1995). —Food52

What You'll Need
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons anise seeds
  1. Combine the flour and salt.
  2. In a large bowl, cream the shortening, butter, and sugar. Beat in the eggs one at a time. Beat in the vanilla extract. Gradually blend in the dry ingredients. Stir in the anise seeds. Cover and chill for 4 hours.
  3. Preheat the oven to 350° F.
  4. Pinch off walnut-sized pieces of dough and form into balls. Place 1 inch apart on ungreased baking sheets. Flatten the balls with the bottom of a glass dipped in flour.
  5. Bake for 15 to 18 minutes, until lightly colored. Transfer to wire racks to cool.

See what other Food52ers are saying.

  • Regine
  • Carolyn Ross
    Carolyn Ross

2 Reviews

Carolyn R. February 20, 2019
I plan to make these. However, I bake something similar called Biscochitos, which are traditional at Christmas time in New Mexico. Northern New Mexico follows many traditional dishes as their ancestors, mostly, are from Spain. Our cookies are thicker and traditionally use lard and sometimes add a little rum or whisky. Looking forward to baking this version.
Regine December 7, 2015
Looks like something i may make but i confess my tastebuds are not too used to and fond of anis seeds.