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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bizcochito (Cinnamon Anise Cookies) II

This recipe is from northern New Mexico.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ½ cup / 125 g Butter, softened
  • ½ cup / 125 g Granulated sugar
  • 1 ea. Egg yolk
  • 1 tablespoon (15 ml) Milk
  • 1 ½ cups / 180 g All-purpose flour
  • 1 teaspoon (5 ml) Baking powder
  • ½ teaspoon (2.5 ml) Anise seed
  • ¼ teaspoon (1.25 ml) Ground cinnamon
  • Cinnamon sugar for topping

Method

  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.