Recipe by the_cookie_lady
From "The Ultimate Cookie Book" by Catherine Atkinson. These contain NO SHORTENING OR LARD (which is personally exciting...) and look great. The traditional shape for biscochitos is a fleur-de-lis, but they can far more easily be cut into simple squares, triangles, diamonds, or stars.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 1⁄2 cups unsalted butter, at room temperature, diced
- 1⁄2 cup sugar
- 1 egg
- 1 teaspoon whole anise seed
- 1 tablespoon brandy
- 1⁄4 cup sugar
- 1⁄2 teaspoon ground cinnamon
Directions See How It's Made
- Sift together the flour, baking powder and salt. Set aside.
- Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes.
- Preheat oven to 350 and lightly grease two baking sheets.
- On a lightly floured surface, roll out the chilled dough to about 1/8" thickness.
- With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape.
- Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough.
- Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week.