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New Mexican Biscochitos



  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.

Makes about 3 dozen 2 1/2 to 3-inch cookies.

Other Southwestern cookie recipes you may like...

Bunkhouse Cookies
Chocolate Mexican Wedding Cookies
New Mexican Biscochitos
Dusty Cookies (Polvorones)

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