Alex's Biscochitos
Yield
60 cookiesPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
vegetable shortening
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | teaspoons |
star anise
|
|
| 2 | large |
eggs
beaten |
|
| 6 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
fruit juice
|
|
| 1 | tablespoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
vegetable shortening
|
|
| 355 | ml |
sugar
|
|
| 1E+1 | ml |
star anise
|
|
| 2 | large |
eggs
beaten |
|
| 1.4 | l |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
fruit juice
|
|
| 15 | ml |
cinnamon
|
|
Directions
In a large bowl, cream shortening, sugar and anise seed.
Add eggs and beat well.
Combine flour, baking powder, and salt in another large bowl.
Alternately add flour and fruit juice to creamed mixture until a stiff dough has been formed.
Knead dough slightly.
Pat or roll to ¼ to ½ inch thickness.
Cut dough into desired shapes.
Combine sugar and cinnamon in a shaker.
Dust the top of each cookie with a small amount of mixture.
Bake in a 350℉ (180℃) oven for 10 minutes or until cookies are lightly browned.
