Explore More Recipes: 

Chocolate and Anise "Champurrado" Tart

Dark and Spicy Mexican Hot Chocolate

Oaxacan Hibiscus Margaritas

If you cannot find Pan de Muerto, the traditional Mexican bread eaten on the 1st and 2nd of November, then you can make these little cookies. We made them with orange blossom water and anise seeds, the same seasonings used for the Pan de Muerto. Be sure to drink our Dark and Spicy Mexican Hot Chocolate with these!

Cookie:
¾ cup organic cane sugar
1 egg yolk
1 cup butter
2 cups all purpose flour
2 tsp. anise seeds
pinch of cinnamon
splash of orange blossom or rose water

Filling:
1 ½ cups pepitas (pumpkin seeds)
¼ cup milk, heated
3 T agave nectar

For the Cookies:
Cream butter and sugar together in a bowl. Beat in the egg yolk and splash of orange blossom water.
Sift together the flour and spices, and add to the sugar/butter mixture.
Use your hands to bring the dough together. Form 1-inch balls and place on a baking tray.
Bake at 350°F for 10-15 minutes. When the cookies are done, carefully transfer them to a wire rack to cool.

For the Filling:
Make the filling by grinding the pepitas in a food processor until they break down and turn into a smooth paste, about 10 minutes. You will have to stop the machine every now and again to scrape down the sides.
Whisk the warm milk and agave nectar into the pumpkin seed butter.

Spread a dollop of filling onto the flat side of one cookie and then sandwich between another. Repeat.
Makes 12 cookies.