BIZCOCHITOS (MEXICAN ANISE COOKIES)
Mexican anise cookies, from Best of Cooking Light Holidays. (TIP: Don't use a substitute for the sifted cake flour called for in these Bizcochitos. It's the best choice for many light baked goods because its low-protein, high-starch content yields a better texture when fat and sugar- two ingredients that lend tenderness- are reduced.) ENJOY!
Provided by BecR2400
Categories Dessert
Time 40m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 43.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 4.4, Sodium 29.1, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.6
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