Mexican Aniseed Biscochitos

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 1/2 cups unsalted butter, at room temperature, diced
• 1/2 cup sugar
• 1 egg
• 1 teaspoon whole anise seed
• 1 tablespoon brandy
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 sift together the flour, baking powder and salt. set aside.
• 2 beat the butter with the sugar until soft and fluffy. add the egg, aniseed and brandy, beating until incorporated. fold in the dry ingredients until just blended to a dough. chill for 30 minutes.
• 3 preheat oven to 350 and lightly grease two baking sheets.
• 4 on a lightly floured surface, roll out the chilled dough to about 1/8" thickness.
• 5 with a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape.
• 6 place the cookies on the prepared baking sheets, spaced apart. mix the remaining sugar and cinnamon together and sprinkle over the dough.
• 7 bake for about 10 minutes, or until just barely golden. cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. cool completely before storing in an airtight container for up to 1 week.