Best Biscochitosbizcochitos Anise Seed Cookies Recipes

BISCOCHITOS/BIZCOCHITOS - ANISE SEED COOKIES

Steps:

• 1. Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 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.

ANISE SEED-CINNAMON COOKIES: BISCOCHITOS

Steps:

• Preheat oven to 350 degrees F. Lightly grease baking sheets.
• In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
• For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.

BISCOCHITOS

Steps:

• Sift the flour, baking powder, and salt together into a medium bowl.
• Beat the butter and shortening together in a large bowl with an electric mixer set to medium speed. When the mixture is very creamy, add add 3/4 cup sugar, the egg, the anise, and the vanilla, then beat to combine.
• Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated-don't over-mix, the dough will be crumbly.
• With mixer still on low, beat in 1/4 cup of brandy. If necessary, continue adding brandy 1 tablespoon at a time to make a firm, cohesive dough.
• Divide the dough into 2 equal portions and wrap each with plastic wrap. Chill for 30 minutes (or up to 1 day).
• Preheat the oven 350 degrees. Line 2 large baking sheets with parchment paper or spray with cooking spray.
• Working with 1 portion of dough at at time, roll out to 1/4-inch thickness on a lightly floured work surface. Cut with a 2 1/2-inch cookie cutter.** Arrange cut-out cookies 2 inches apart on prepared baking sheets.
• Bake 10 to 16 minutes, until lightly browned. Cool on baking sheets for 1 minute, then transfer to a wire rack set on a large rimmed baking sheet (or any surface that's easy to clean).
• While cookies are still hot, stir together the remaining 1/3 cup sugar and the cinnamon. Dust the hot cookies with the cinnamon sugar mixture, then let the cookies cool.
• Uneaten cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

BIZCOCHITOS (MEXICAN ANISE COOKIES)

Steps:

• Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
• Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
• Note: Time does not include chill time of dough.