Orange-Anise Bizcochitos (Mexican Orange-Anise Cookies) |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 6 |
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One of my favorite cookies, especially for the holidays! Delicate crisp sugar cookies with a delightful 'Old World' orange-anise flavor, these cookies are a wonderful addition to the holiday cookie tray and are lovely enjoyed with a cup of tea or your favorite holiday beverage. Enjoy! From Sunset Magazine, Dec. 2001. Ingredients:
3/4 cup vegetable shortening (room temp.) |
1 cup sugar, divided use |
1 large egg |
1 tablespoon grated orange peel |
1/4 cup orange juice (preferably fresh squeezed) |
2 1/2 cups all-purpose flour (approximate) |
1 1/2 tablespoons anise seeds, crushed |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, with mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
2. In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat well until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8-inch thick. With floured (2 to 2 1/2-inch) cookie cutters, cut dough into shapes and place about 1-inch apart on greased cookie sheets.
4. Bake cookies at 350°F just until edges are golden, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to racks to cool completely.
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