Biscochito Cookie Recipe

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.

Ingredients

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

Topping:

1/4 cup granulated sugar

2 tablespoons ground cinnamon

Hardware

Whisk

Large bowl

Medium bowl

Small bowl

Cookie sheets

Mixer

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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Peanut Butter and Jelly Sandwich Cookie Recipe

The peanut butter and jelly sandwich cookie recipe is a dressed-up way to enjoy a children's classic!

Ingredients

1/2 cup shortening

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 teaspoon baking soda.

1 egg

2 tablespoons milk

1 3/4 cup all-purpose flour

Peanut butter

Grape jelly

Hardware

Large bowl

Rolling pin

2-inch scalloped round cookie cutter

Cookie sheets

Mixer

Step 1: In a large bowl, beat shortening and peanut butter with an electric mixer for 30 seconds.

Step 2: Add sugars and baking soda. Beat until combined.

Step 3: Beat in egg and milk until combined.

Step 4: Beat in as much flour as you can. Stir in remaining flour with spoon.

Step 5: Divide dough in half. Cover and chill for 1-2 hours.

Step 6: Preheat oven to 375 degrees F.

Step 7: On a lightly floured surface, roll out half of the dough at a time until 1/8-inch thick. Using a 2-inch floured round scalloped cookie cutter, cut out dough. Place rounds 1 inch apart on an ungreased cookie sheet.

Step 8: Bake for 8 minutes or until lightly browned. Transfer to cooling surface.

Step 9: Just before serving spread one cookie half with peanut butter and jelly, then top with cookie to form a sandwich.

Makes 45 sandwiches.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.