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Bizcochito (Cinnamon Anise Cookies) I

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4516756

License: CC BY-SA 4.0 · Wikibooks contributors

#baking #medium difficulty #mexican #recipes for cookies #recipes for dessert #recipes using anise #recipes using baking powder #recipes using white sugar #recipes with metric units #recipes without cooking time #recipes without servings #southwestern
Dessert Mexican Baked

Ingredients

Scale
  • 1 pound (500 g) pure lard
  • 1½ cups (150 g) white granulated sugar
  • 2 tsp (20 g) anise seed (crushed)
  • 2 eggs, beaten
  • 3 ⅓ cups (400 g) flour
  • 3 tsp (30 g) baking powder
  • 1 tsp (10 g) salt
  • Cinnamon sugar for topping

Directions

  1. Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.
  2. Combine flour, baking powder, and salt in a large mixing bowl.
  3. Alternately add flour to creamed mixture until a stiff dough has formed.
  4. Knead dough slightly. Pat ¼–½ inch (0.5–1 cm) thick or roll to a ¼–½ inch (0.5–1 cm) diameter log.
  5. Cut into desired shapes.
  6. Bake in an oven preheated to 350°F (180°C) for 10–12 minutes or until golden brown.
  7. Dust, while still hot, with cinnamon sugar.
  8. Let cool.

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