Biscochitos
Note: the number of cookies this recipe makes depends on the size of your cookie cutter and the thickness of the dough when you cut it.
Servings: 36 cookies
Calories: 80kcal
Equipment
- rubber spatula
- Measuring cups & spoons
- Electric mixer (optional)
- Cookie cutter
- Rolling Pin
- Cookie sheets
- Cooling racks
- spatula
Ingredients
- 3 c all-purpose flour plus more for rolling
- 1/2 tbsp baking powder
- ¼ tsp salt
- 1 c lard softened
- 3/4 c white sugar
- 1 tsp ground anise
- Zest of 1/2 a small navel orange
- 1 large egg
- 2 tbsp brandy
- ¼ c white sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350℉.
- Whisk together flour, baking powder, and salt into a medium bowl.
- Beat together lard and ¾ c sugar with an electric mixer until totally smooth. Add anise and orange zest and keep beating until fluffy. Beat in egg, then brandy.
- Add in the flour mixture in batches, scraping the bowl between each addition, until totally combined.
- Wrap the dough ball in plastic wrap and chill for at least 2 hours (I prefer overnight).
- On a clean, lightly floured surface, roll out dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. (The thinner the cookies, the crispier they'll be).
- Cut dough with a favorite cookie cutter in a simple shape. I like a star. Note: these cookies break easily so avoid cookie cutters with thin parts.
- Place the cookies onto ungreased baking sheets. These cookies don't really spread in the oven, so you can put them very close together.
- Reroll, cut, and place cookies until as much dough as possible has been used up.
- Mix together remaining cinnamon and sugar together with a fork in a small bowl. Sprinkle each cookie generously with cinnamon sugar.
- Bake for 10 minutes, or until the edges start to turn golden. Let cool for 2 minutes on the pan, then transfer to a wire rack
Nutrition
Calories: 80kcal
