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New Mexican Bizcochitos
From Dorothy McNett's recipes at www.dorothymcnett.com as presented by Jodie Marshall for our holiday cookie class, 1999
2 1/2 cups unbleached all-purpose flour
In boel, whisk 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. Cover and refrigerate 1 - 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.