Ignacio Alvarez is president of Lux Bakery, a family owned business in San Antonio established in 1965.
Dip these cookies enough and it's possible to catch a buzz. You may find yourself "socially lubricated," says Alvarez.
- 12 ounces all-purpose flour
- 8.25 ounces granulated sugar
- 4.25 ounces all-purpose shortening
- 4.25 ounces lard (secret stuff)
- 2 ounces eggs
- 8 grams anise seed (if liquid anise flavor, use 6 grams)
- 5 grams butter flavor
- 5 grams vanilla flavor
- 3.5 grams table salt
- 3 grams ground cinnamon
- 4Â½ ounces dark chocolate
- Â½ cup of heavy cream
- 1 tablespoon basil leaves
- 1 ounce of liqueur (Alvarez's favorite was "Licor 43," a product of Spain)
- Combine all of the dry ingredients except for the flour. Mix the dry ingredients with the shortening and lard until fluffy. Add wet ingredients again until fluffy. Then add the flour.
- Form dough into Â½ ounce balls, place on a greased cookie sheet and flatten slightly.
- Bake at 350 degrees F for 10 to 12 minutes or until edges brown.
- For the chocolate sauce, chop the chocolate into small, even-sized pieces. Pour the cream into a saucepan and add the basil leaves, if using. Heat until just beginning to bubble, then add the chocolate, stirring with a whisk.
- Pour into a pitcher or strain through a fine-meshed strainer to remove the basil leaves, if using. Serve immediately.