Bizcochitos

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
about 48 cookies
Level:
Easy

Ingredients
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 2/3 cup plus 1/2 cup sugar
  • 1 large egg
  • 2 to 4 tablespoons red wine, brandy or sherry
  • 1 to 1 1/2 teaspoons crushed anise seeds
  • 1 teaspoon ground cinnamon
Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.

Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.

Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

Photograph by Anna Williams


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Anise Seed-Cinnamon Cookies: Biscochitos

    Recipe courtesy of Robert Irvine