Cookies - Bizcochitos {Jane Butel’s Southwestern Kitchen}

By BlueSchmoo

New Mexico State Cookie - Bizcochitos (Anise Sugar Cookies)

Ingredients

• 1 1/2 cup butter or lard, chilled (substitute butter or margarine, although cookies will not be as moist)
• 1 cup plus 3 tablespoons sugar
• 2 eggs
• 2 teaspoons anise seeds
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2-teaspoon salt
• 3 About 3 tablespoons brandy (recommended), apple juice, or milk
• 2 teaspoons ground cinnamon

Details

Servings 4
Adapted from ww1.newmexico.aaa.com

Preparation

Step 1

Preheat oven to 350 degrees. Beat fat and 1 cup sugar in bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder, and salt. Add to creamed mixture along with the brandy or other liquid. Mix thoroughly to make stiff dough. (If dough is soft, wrap in plastic wrap and refrigerate until chilled.)

Roll out dough on floured board to ½-inch thickness. Cut with cutters into cookie designs or into 3-inch rounds. Combine the three remaining tablespoons sugar and the cinnamon in a small bowl, sprinkle over tops of unbaked cookies. Place cookies on baking sheets. Bake 10 to 12 minutes or until edges are barely browned.

Cool cookies on wire racks