Cookbook:Bizcochito (Cinnamon Anise Cookies) II
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| Bizcochito (Cinnamon Anise Cookies) II | |
|---|---|
| Category | Cookie recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This recipe is from northern New Mexico.
Ingredients[edit | edit source]
| Ingredient | Count | Volume | Weight |
|---|---|---|---|
| Butter, softened | ½ cup | 125 g | |
| Granulated sugar | ½ cup | 125 g | |
| Egg yolk | 1 ea. | ||
| Milk | 1 tablespoon (15 ml) | ||
| All-purpose flour | 1 ½ cups | 180 g | |
| Baking powder | 1 teaspoon (5 ml) | ||
| Anise seed | ½ teaspoon (2.5 ml) | ||
| Ground cinnamon | ¼ teaspoon (1.25 ml) | ||
| Cinnamon sugar for topping |
Procedure[edit | edit source]
- Heat oven to 180°C (350°F). Combine butter and ½ cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and ¼ teaspoon cinnamon; mix until mixture forms a ball.
- Roll out dough on lightly-floured surface to 6.5 cm (¼-inch) thickness. Cut with 2.5 cm (1-inch) cookie cutters.
- Combine 2 tablespoons sugar and ¾ teaspoon cinnamon in small bowl.
- Put one face of the cookie into the cinnamon sugar mixture. Place 1 inch apart, with the cinnamon sugar-covered side up, onto ungreased cookie sheets.
- Bake for 5–8 minutes or until edges are lightly browned.
- Let cool.