New Mexican Bizcochitos Recipe

From Dorothy McNett's Recipe Book.

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New Mexican Bizcochitos

From Dorothy McNett's recipes at 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 sugar
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

In bowl, 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.

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