Anise Biscotchos
Submitted by otterandy
Buttery anise-scented cookies with star anise seeds and extract, chilled overnight and baked golden for traditional New Mexican biscochitos.
YIELD
3 dozenPREP
20 minCOOK
15 minREADY
6 hrsThese are the cookies that show up at every New Mexican celebration: tender, crumbly rounds perfumed with both anise extract and whole star anise seeds, creating layers of licorice flavor that’s sweet, aromatic, and completely addictive.
The dough needs a long chill (6-8 hours) to firm up before you can shape it into walnut-sized balls.
Once baked, they emerge golden and lightly crisp on the edges while staying soft in the center, the kind of cookie that pairs perfectly with coffee or hot chocolate.
Kitchen Tips
- Chill overnight: Six to eight hours in the fridge makes the dough firm enough to handle and shape easily.
- Beat until fluffy: Creaming butter and sugar thoroughly creates a light, tender cookie.
- Add flour gradually: One cup at a time prevents overmixing and keeps the dough tender.
- Space cookies apart: Two inches between cookies prevents them from merging as they spread.
Variations
- Roll in cinnamon sugar: After shaping, roll balls in cinnamon-sugar for a sweet, spiced coating.
- Add orange zest: Fold in a teaspoon of orange zest for a citrus note that complements the anise.
Ingredients
Directions
With an electric mixer, cream butter and sugar until smooth.
Add eggs, one at a time, beating after each addition.
Add the anise and vanilla, blending thoroughly.
When the batter is light and fluffly, add baking powder and anise seed and mix well.
Add flour, one cup at a time, blending after each addition.
Wrap in wax paper and refrigerate 6 to 8 hours.
Shape into walnut-size balls, and place 2 inches apart on a greased cookie sheet.
Bake in a preheated oven at 400℉ (200℃). for 15 minutes or until cookies are golden.
Comments