Biscochito Cookie recipe

The Biscochito cookie formula is a original Mexican cookie made with anise seed. regularly they are rolled and cut into varied shapes, but this formula uses the simpler drop cookie method.

Ingredients

Easy Cookie

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 1/2 teaspoons anise seeds

3/4 cup packed light brown sugar

3/4 cup granulated sugar

2 sticks (1 cup) salted butter, softened

2 large eggs

2 teaspoons brandy

Topping:

1/4 cup granulated sugar

2 tablespoons ground cinnamon

Hardware

Whisk

Large bowl

Medium bowl

Small bowl

Cookie sheets

Mixer

Step 1: Preheat oven to 3oo degrees F.

Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.

Step 3: In a large bowl, blend sugars together with an electric mixer.

Step 4: Add butter and mix until grainy.

Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.

Step 6: slowly add the flour compound and mix at low speed until just combined.

Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.

Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.

Step 9: Press tops into sugar-cinnamon mixture, then place cookies lowest side down on ungreased cookies sheets 2 inches apart.

Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. change cookies immediately to a cooling surface.

Makes 36 cookies.

For more data on baking procedures and hardware used in this formula see our Baking Tips section.

Important: Feel free to republish this description on your website. However, you are not allowed to modify any part of its article and all links should be kept active.

Biscochito Cookie recipe