Recipe For Cooking New Mexican Biscochitos

Toaster Oven Cookies :: Southwest Inspired Cookies

New Mexican Biscochitos

1 3/4 C. unbleached flour
1 tea. baking powder
1 tea. aniseed
1/8 tea. salt
1/2 C. unsalted butter, softened
1/2 C. sugar
1 lrg. egg
1 Tbsp. brandy
1/4 C. sugar
1/2 tea. ground cinnamon

Mix flour, baking powder, aniseed and salt together in a med. size mixing bowl. Cream butter and the 1/2 C. sugar in a lrg. mixing bowl. Stir in the egg and brandy until the ingredients are just blended. Gradually stir in the dry ingredients and mix well to make a smooth dough. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hr. or overnight.

Roll out the dough, working with one-third of it at a time, to 1/8-in. thick on a lightly floured work surface. Cut the dough with fancy cookie cutters or use a handmade pattern.

Carefully transfer cookie shapes to unprepared cookie sheets and sprinkle with a mixture of the 1/4 C. sugar and ground cinnamon. Bake cookies in a preheated 350 degrees F oven for 10 to 14 min., depending on their thickness, or until golden brown. Let the biscochitos stand for about a min. and then gently remove them with a spatula to wire racks to cool. Serve the biscochitos, or store them, once they are completely cooled, in an airtight tin at room temperature for up to 1 week.

Makes approximately 3 dozen 2 1/2 to 3-in. cookies.