New Mexican Biscochitos

Ingredients

• 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 sugar
• 1 large egg
• 1 tablespoon brandy
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Mix flour, baking powder, aniseed and salt together in a medium size mixing bowl.
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. Cut the dough with fancy cookie cutters or use a handmade pattern.
7. Carefully transfer cookie shapes to ungreased cookie sheets and sprinkle with a mixture of the 1/4 cup sugar and ground cinnamon.
8. Bake cookies in a preheated 350 degrees F oven for 10 to 14 minutes, depending on their thickness, or until golden brown.
9. Let the biscochitos stand for about a minute and then gently remove them with a spatula to wire racks to cool.
10. Serve the biscochitos, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.