Biscocitos (Rio Grande Biscuit Cookie)
Yield
3 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
butter
|
|
| 1 ½ | cups |
sugar
|
|
| 2 | teaspoons |
star anise
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
brandy
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
butter
|
|
| 355 | ml |
sugar
|
|
| 1E+1 | ml |
star anise
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
brandy
|
*
|
| 59 | ml |
sugar
|
|
| 15 | ml |
cinnamon
|
|
Directions
In a medium bowl, sift together the flour, baking powder, and salt.
In a separate bowl cream the butter, 1½ cups of the sugar and anise seed.
Beat the eggs until light and fluffy and add to the creamed mixture.
Add the flour mixture and the brandy, using only enough brandy to make a stiff dough.
Mix until well blended. Knead slightly and roll to ¼ inch thickness.
Combine the cinnamon and remaining sugar, and dust the pastry with the mixture.
Cut into shapes and place on a greased cookie sheet.
Bake in a 350℉ (180℃) oven for 10 minutes or until lightly browned.
