Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bizcochitos
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 88
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 41 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: about 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 88
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 4 mg
- Sodium
- 41 mg
Ingredients
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.
