Bizcochito (Cinnamon Anise Cookies) II
This recipe is from northern New Mexico.
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
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.
5–8 minutes
Let cool.