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Biscochitos
Makes 4 to 5 dozen cookies
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A favorite treat at Christmas, these cookies are usually served with New Mexican Hot Chocolate.
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Ingredients
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3
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cups all-purpose flour
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2
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teaspoons anise seeds
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1-1/2
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teaspoons baking powder
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1/2
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teaspoon salt
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1
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cup (2 sticks) butter
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3/4
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cup sugar, divided
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1
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egg
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1/4
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cup orange juice
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2
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teaspoons ground cinnamon
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1. Preheat oven to 350°F. Combine flour, anise seeds, baking powder and salt in medium bowl; set aside. Beat butter in large bowl at medium speed of electric mixer until creamy. Add 1/2 cup sugar; beat until fluffy. Blend in egg. Gradually add flour mixture alternately with orange juice, mixing well after each addition.
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2. Divide dough in half. Roll out one portion at a time on lightly floured surface to 1/4-inch thickness; cover remaining dough to prevent drying. Cut dough with 2- to 2-1/2-inch cookie cutters. Gather scraps and re-roll. If dough becomes too soft to handle, refrigerate briefly. Place cookies 1 inch apart on ungreased cookie sheets.
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3. Combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle over cookies. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks; cool completely. Store in airtight container.
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© Publications International, Ltd.
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Click here for printable version