New Mexican Biscochitos
- 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
- Mix flour, baking powder, aniseed and salt together in a medium size mixing
- Cream butter and the 1/2 cup sugar in a large mixing bowl.
- Stir in the egg and brandy until the ingredients are just blended.
- Gradually stir in the dry ingredients and mix well to make a smooth dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator
for 2 hours or overnight.
- 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.
- Carefully transfer cookie shapes to ungreased cookie sheets and sprinkle
with a mixture of the 1/4 cup sugar and ground cinnamon.
- Bake cookies in a preheated 350 degrees F oven for 10 to 14 minutes, depending
on their thickness, or until golden brown.
- Let the biscochitos stand for about a minute and then gently remove them
with a spatula to wire racks to cool.
- Serve the biscochitos, or store them, once they are completely cooled, in
an airtight tin at room temperature for up to 1 week.
Yield: about 3 dozen 2 1/2 to 3-inch cookies