Mexican Anise Cookies

(Biscochitos)

 

oven 375 degrees

2 tsp. anise (not the ground kind but you can substitute it if necessary. The cookies won't be quite as good. You can also use 1 tsp. anise extract if you have to but again the cookie will not taste as good)

Place in mini chopper and blend until crushed or put between waxed paper and roll with a rolling pin until the anise is crushed.

Add:

zest of one large lemon to the anise in the mini chopper and blend.

Cream together with electric mixer until light and fluffy:

1/.2 cup shortening

5 1/2 TSP. butter

Add and beat:

2/3 cup sugar

Add:

1 large egg yolk ( or 2 small yolks)

1 tsp. vanilla

(I use the one from Mexico because it is pure vanilla and much stronger in flavor. You can purchase it at any Mexican store)

 

Add the anise mixture to the shortening mixture and blend well:

Mix together:

2 cups unsifted flour

1/4 tsp. salt

1/2 tsp. baking powder

Gradually blend the flour mixture into the shortening mixture and mix just until blended together.

Divide the dough into two or three pieces. Wrap and place in the refrigerator for 1 hour. Roll each piece of dough between two large pieces of parchment paper until 1/8 inch thick being careful not to allow creases on the bottom paper. I find it is much easier to make cut out cookies if you roll the dough, place the dough with the parchment paper on the cookie sheet and chill for half an hou soo the dough will hold firm. Remove the cold pan and dough. Peel the top layer of paper. Cut the cookies and place on a lightly greased chilled pan about 1 inch apart. Place the scraps in the refrigerator if the get to warm to handle when rerolling the dough. Bake eight minutes or more until the cookies are light brown on the edges.

Mix together 1 TBS. granulated sugar and 1 tsp. cinnamon and lightly sprinkle on cookies while they are cooling. Do not omit this step as it really enhances the cookie.

 

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