Cookbook:Bizcochito (Cinnamon Anise Cookies) II

Bizcochito (Cinnamon Anise Cookies) II
Category	Cookie recipes
Difficulty

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This recipe is from northern New Mexico.

Ingredients

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

1. 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.
2. Roll out dough on lightly-floured surface to 6.5 cm (¼-inch) thickness. Cut with 2.5 cm (1-inch) cookie cutters.
3. Combine 2 tablespoons sugar and ¾ teaspoon cinnamon in small bowl.
4. 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.
5. Bake for 5–8 minutes or until edges are lightly browned.
6. Let cool.