Bizcochitos (Mexican Anise Cookies) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Mexican anise cookies, from Best of Cooking Light Holidays. (TIP: Don't use a substitute for the sifted cake flour called for in these Bizcochitos. It's the best choice for many light baked goods because its low-protein, high-starch content yields a better texture when fat and sugar- two ingredients that lend tenderness- are reduced.) ENJOY! Ingredients:
5 tablespoons stick margarine, softened |
3/4 cup sugar, plus |
2 teaspoons sugar, divided |
1 large egg |
1 teaspoon vanilla extract |
1 3/4 cups sifted cake flour |
2 teaspoons anise seed |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 teaspoon ground cinnamon |
Directions:
1. Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
2. Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
3. Note: Time does not include chill time of dough.
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