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Biscochitos


A favorite treat at Christmas, these cookies are usually served with New Mexican Hot Chocolate.

Yield

Makes 4 to 5 dozen cookies

Ingredients

3 cups all-purpose flour
2 teaspoons anise seeds
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
3/4 cup sugar, divided
1 egg
1/4 cup orange juice
2 teaspoons ground cinnamon

Preparation

  1. Preheat oven to 350°F. Combine flour, anise seeds, baking powder and salt in medium bowl; set aside. Beat butter in large bowl at medium speed of electric mixer until creamy. Add 1/2 cup sugar; beat until fluffy. Blend in egg. Gradually add flour mixture alternately with orange juice, mixing well after each addition.
  2. Divide dough in half. Roll out one portion at a time on lightly floured surface to 1/4-inch thickness; cover remaining dough to prevent drying. Cut dough with 2- to 2-1/2-inch cookie cutters. Gather scraps and re-roll. If dough becomes too soft to handle, refrigerate briefly. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle over cookies. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks; cool completely. Store in airtight container.

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