The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy
1/4 cup granulated sugar
2 tablespoons ground cinnamon
Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.
Makes 36 cookies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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