Biscochitos/Bizcochitos - Anise Seed Cookies
Don't be afraid of the anise in these cookies. The cinnamon sugar topping mellows the anise flavor. The combination of shortening and butter is a good substitute. These cookies are flaky and light, with an ultra-thin crisp crust. Traditionally Fleur-de-lis Cookie Cutters are used for the shape of the cookies, but you may use your favorite cookie cutters.
I dip mine in hot chocolate. but even better dipped in wine.
- 6 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 cups lard 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tablespoon ground cinnamon
- you can substitute red wine for brandy
- or orange juice
How to Make Biscochitos/Bizcochitos - Anise Seed Cookies
- 1Make Sugar-Cinnamon Mixture; set aside.
1/4 cup granulated sugar
1 table spoon ground cinnamon.
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended.
On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.