Mexican Aniseed Biscochitos |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 24 |
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From The Ultimate Cookie Book by Catherine Atkinson. These contain NO SHORTENING OR LARD (which is personally exciting...) and look great. The traditional shape for biscochitos is a fleur-de-lis, but they can far more easily be cut into simple squares, triangles, diamonds, or stars. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 pinch salt |
1 1/2 cups unsalted butter, at room temperature, diced |
1/2 cup sugar |
1 egg |
1 teaspoon whole anise seed |
1 tablespoon brandy |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Sift together the flour, baking powder and salt. Set aside.
2. Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.
3. Preheat oven to 350 and lightly grease two baking sheets.
4. On a lightly floured surface, roll out the chilled dough to about 1/8 thickness.
5. With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape.
6. Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough.
7. Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week.
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