A cutout cookie flavored with anise and cinnamon.


1 tablespoon ground cinnamon
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 large egg
2 tablespoons sweet white wine
1/2 teaspoon anise seed

Preheat oven to 350 F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Note: Often spelled Biscochitos

Servings: 24
Country of Origin: Mexico

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