• Preheat oven to 325 degrees F./163 degrees C.
• In a standing 5-quart mixer with the paddle attachment, begin to cream together the butter, sugar, cinnamon, and anise. Paddle on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and paddle for 30 seconds to incorporate into sugar butter mixture.
• In a separate bowl stir together the flour, salt and ground pecans, then add to the sugar butter mixture. Paddle at low speed until the dough comes together.
• Line two sheet tray with parchment paper or silpats. Begin to scoop out tablespoon sized balls of dough and roll into balls. Once all the dough is formed into balls place them two inches apart and then press your thumb into the middle of the ball.
• Bake for 10 minutes; then remove from oven and press center of the cookies down again with a small round spoon. (back of your measuring spoons)
• Return to oven and bake for 10-14 minutes more.
• Allow to cool for 15 minutes then drizzle the caramel in the indentations in the cookies.

Cajeta

• In cup combine the baking soda and cornstarch with two tablespoons of water (slurry) and set aside.
• Using a large sauce pot pour in the goat’s milk and sugar. Place on medium high heat stir until all the sugar dissolves.
• Now stir in the slurry and increase to medium high heat. Bring milk to a boil, keep stirring and be careful not to boil over.
• Stir and watch the milk mixture for 40 minutes to 1 hour, until the milk transforms into a golden caramel.
• Once color and consistency is reached allow the caramel to cool. It can be stored in the refrigerator for 1 month in a sealed container.