New Mexican Bizcochitos
From Dorothy McNett's Recipe book at www.dorothymcnett.com as presented by Jodie Marshall for our holiday cookie class, 1999
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 1/2 cups
1 cup unsalted butter, softened
1 1.2 teaspoons anise seed, crushed
2 eggs, lightly beaten
2 teaspoons Triple Sec or Grand Marnier
1/2 teaspoon orange zest
1 tablespoon cinnamon
1 tablespoon sugar
Sift or lift the flour and baking powder. In another bowl, cream together sugar and butter, adding the anise seed, eggs, flavoring, and zest. Combine with flour mixture and mix to a soft dough. Shape the dough into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 375 degrees. Roll dough on floured board to 1/4 inch thickness. Cut with cutters. Combine cinnamon and remaining 1 tablespoon sugar and sprinkle over the cookies. Bake on non-stick or parchment lined pan for 10 minutes, or until browned lightly. Serve with hot chocolate or cafe latte.
Recipe created 1999-11-07.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.