Bizcochitos (Mexican Anise Cookies)

Submitted by BecR2400

"Mexican anise cookies, from Best of Cooking Light Holidays. (TIP: Don't use a substitute for the sifted cake flour called for in these Bizcochitos. It's the best choice for many light baked goods because its low-protein, high-starch content yields a better texture when fat and sugar- two ingredients that lend tenderness- are reduced.) ENJOY!"

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 4 dozen cookies
• Serves: 48

ingredients

• 5 tablespoons stick margarine, softened
• 3⁄4 cup sugar, plus
• 2 teaspoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3⁄4 cups sifted cake flour
• 2 teaspoons anise seed
• 1 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄2 teaspoon ground cinnamon

directions

1. Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
2. Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
3. Note: Time does not include chill time of dough.