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    You are in: Home / Recipes / Bizcochitos (Mexican Anise Cookies) Recipe
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    Bizcochitos (Mexican Anise Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    BecR's Note:

    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!

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    Ingredients:

    Serves: 48

    Yield:

    dozen c ...

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Note: Time does not include chill time of dough.

    Ratings & Reviews:

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    Nutritional Facts for Bizcochitos (Mexican Anise Cookies)

    Serving Size: 1 (11 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 43.6
     
    Calories from Fat 12
    27%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 4.4 mg
    1%
    Sodium 29.0 mg
    1%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.3 g
    13%
    Protein 0.5 g
    1%

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