new mexican biscochitos
New Mexican Biscochitos 1 3/4 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon aniseed 1/8 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup granulated s...
Ingredients
- 13/4 cups unbleached all-purpose flour
- 1teaspoonbaking powder
- 1teaspoonaniseed
- 1/8teaspoonsalt
- 1/2cupunsalted butter, softened
- 1/2cupgranulated sugar
- 1large egg
- 1tablespoonbrandy
Directions
- 1
New Mexican Biscochitos 1 3/4 cups unbleached all-purpose flour 1 teaspoon baking powder 1 teaspoon aniseed 1/8 teaspoon salt 1/2 cup unsalt
- 2
Cream butter and the 1/2 cup sugar in a large mixing bowl
- 3
Stir in the egg and brandy until the ingredients are just blended
- 4
Gradually stir in the dry ingredients and mix well to make a smooth dough
- 5
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours or overnight
- 6
Roll out the dough, working with one-third of it at a time, to 1/8-inch thick on a lightly floured work surface
- 7
Cut the dough with fancy cookie cutters or use a handmade pattern
- 8
Carefully transfer cookie shapes to ungreased cookie sheets and sprinkle with a mixture of the 1/4 cup sugar and ground cinnamon