Mexican Biscochito Cookies
 
3 cup  all-purpose flour
2 tsp  anise seed
1/2 tsp  baking powder
1/2 tsp  salt
1 cup  shortening or butter
3/4 cup  sugar, divided
1   egg
1/4 cup  orange juice
2 tsp  ground cinnamon
 
preheat oven to 350f. combine flour, anise seed, baking powder, and salt 
in medium bowl; set aside. beat shortening in large bowl of electric mixer 
on medium speed until creamy. and 1/2 cup sugar; beat until fluffy. blend 
in egg. gradually add flour mixture alternately with orange juice, mixing 
well after each addition. divide dough in half; roll out one portion at a 
time on lightly floured surface to 1/4 inch thickness; cover remaining 
dough to prevent drying. cut out cookies with fancy cookie cutters 2 to 2 
1/2 inches in diameter. while cutting cookies, add scraps to remaining 
dough. if dough becomes too soft to handle, refrigerate briefly. place 
cookies 1 inch apart on ungreased cookie sheet. to prepare cinnamon 
topping, combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle 
over cookies. 
 
bake 8 to 10 minutes or until edges are lightly browned. 
cool on racks, then store in airtight container. 
yield: 4 dozen 
 
-- 
william barfieldsr 
 
-- 
(ID: 10606) Mirror: rec.food.recipes: Sat, Oct 4, 2003


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