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From the kitchen of One Perfect Bite...This lovely cookie is a riff on the bizcochitos that are served during Cinco de Mayo celebrations in the Southwestern United States. I have several recipes for cookies of this type. Authentic versions are made with lard and the cutters used to shape them are more elaborate than the 2-1/2 inch molds that I use. Fortunately, this cookie is about flavor rather than appearance, and I know those of you who enjoy barely sweet treats will love these anise flavored gems. They are perfect with afternoon coffee or tea and they transport reasonably well. That makes them a great candidate for bake sales or morning meetings. The recipe is straight forward and easy to follow, but be sure to work on a well-floured board in order to prevent the dough from sticking to the surface on which it is rolled. I hope you'll give this recipe a try. It makes a nice cookie. Here is how to make the anise butter cutouts.
Anise Butter Cutouts...from the kitchen of One Perfect Bite inspired by Taste of Home Baking cookbook
Ingredients:
1 cup butter, softened
3/4 cup + 2 tablespoons granulated sugar, divided use
1 egg
2 tablespoons thawed orange juice concentrate
2 teaspoons aniseed, crushed
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Directions:
1) Preheat oven to 350 degrees F.
2) In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed.
3) Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well.
4) On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
5) Combine cinnamon and remaining sugar; sprinkle over cookies. Bake for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.
One Year Ago Today: Moroccan Spiced Carrots
Two Years Ago Today: Cream of Tomato Soup with Fresh Basil
Three Years Ago Today: Blueberry Glace Pie
