Bizcochitos (Anise Cookies)

1. Cream shortening. Mix in sugar and anise.
2. Blend in beaten egg and honey.
3. Sift flour, baking powder and salt together. Add to creamed mixture
     alternately with brandy. Work into a ball. Chill.
4. Preheat oven to 350º.
5. Knead and roll out on floured surface to about 1/16 to 1/8 inch thick.
6. Cut by cookie cutter. Roll top of each cookie in cinnamon-sugar mixture.
7. Place on cookie sheets covered with tinfoil. Bake at 350º for 12 to 14 minutes
     or until golden brown.
8. When cookies are hot, dip again in cinnamon-sugar mixture. Makes 6
      dozen 1 ½ x 1 ½ inch cookies.


Bizcochitos (Anise Cookies) The traditional Christmas cookie of New Mexico with a hint of cinnamon and a pinch of anise.
• 1 cup shortening • ½ cup sugar • 1 ½ tsp. BUENO^® Anise Seed • 1 egg, beaten • 1 Tbsp. honey	• 3 cups unbleached flour 1 ¼ tsp. baking powder ½ tsp. salt ½ cup brandy or water & 1 ½ tsp. ground cinnamon mixed with 3/8 cup sugar
1. Cream shortening. Mix in sugar and anise. 2. Blend in beaten egg and honey. 3. Sift flour, baking powder and salt together. Add to creamed mixture alternately with brandy. Work into a ball. Chill. 4. Preheat oven to 350º. 5. Knead and roll out on floured surface to about 1/16 to 1/8 inch thick. 6. Cut by cookie cutter. Roll top of each cookie in cinnamon-sugar mixture. 7. Place on cookie sheets covered with tinfoil. Bake at 350º for 12 to 14 minutes or until golden brown. 8. When cookies are hot, dip again in cinnamon-sugar mixture. Makes 6 dozen 1 ½ x 1 ½ inch cookies. Note: Substituting butter or margarine for shortening alters taste and texture of cookies. If you make this substitution, decrease liquid content. Back