Orange Star Anise Biscochitos
Star Anise Biscochitos recipe
Yield
48 servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
star anise
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
or butter |
*
|
| ¾ | cup |
sugar
divided |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
orange juice
|
|
| 2 | teaspoons |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
star anise
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
or butter |
*
|
| 177 | ml |
sugar
divided |
|
| 1 | each |
eggs
|
|
| 59 | ml |
orange juice
|
|
| 1E+1 | ml |
cinnamon
ground |
|
Directions
Preheat oven to 350℉ (180℃).
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 ½ 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 ¼ inch thickness; cover remaining dough to prevent drying.
Cut out cookies with fancy cookie cutters 2 to 2½ 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 ¼ 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.
Makes 4 to 5 dozen cookies.
