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Pistachio Biscochitos

Pistachio Biscochitos recipe

Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch.

Ingredients

Instructions

  1. In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
  2. In a large bowl, beat together butter and sugars with an electric mixer until light and fluffy.
  3. Add egg, extracts and zest; mix to combine.
  4. Gradually add flour mixture; mixing well.
  5. Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
  6. Preheat oven to 350 degrees F.
  7. Roll dough out until 1/4-inch thick and cut into desired shapes.
  8. Place cookies on parchment-lined baking sheets.
  9. Decorate with colored sugars, if desired.
  10. Bake for 9 to 11 minutes, until golden and crisp.
  11. Cool cookies on pan for 3 to 4 minutes.
  12. Remove to wire rack to cool completely.
  13. Store in airtight container for up to 1 week.

* Demerara and Turbinado are two common types of raw sugar.

Reprinted with permission from the Wisconsin Milk Marketing Board, Inc.


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