A favorite treat at Christmas, these cookies are usually served with New Mexican Hot Chocolate.
Makes 4 to 5 dozen cookies
|3||cups all-purpose flour|
|2||teaspoons anise seeds|
|1-1/2||teaspoons baking powder|
|1||cup (2 sticks) butter|
|3/4||cup sugar, divided|
|1/4||cup orange juice|
|2||teaspoons ground cinnamon|
- 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.
- 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.
- 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.
Check out more recipes for Southwestern