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Tuesday, March 8, 2011

Shutter Love Tuesdays | COOKIES

Biscochitos (Anise Seed Cookies) Recipe:

3 cups unbleached all-purpose flour

1 ½ teaspoons baking powder

1 to 1 ½ teaspoons ground anise

½ teaspoon salt

½ pound lard, softened

½ cup plus

1 tablespoon granulated sugar

1 large egg

2 tablespoons rum, bourbon, or sweet white wine

Topping ¼ cup granulated sugar

¾ teaspoon ground cinnamon

1. Sift together the flour, baking powder, anise, and salt.

2. Beat the lard in a electric mixer, gradually adding the sugar, and cream until extremely fluffy and light, about 8 minutes.

3. Add the egg, followed by the wine, and continue beating.

4. Mix in the dry ingredients, adding about one-third of the mixture at a time. Stop the mixture as you make each addition, and beat no longer than necessary to incorporate the dry ingredients. A stiff pie-crust type of dough is what you’re seeking. 5. Chill the dough for about 15 minutes for easy handling.

6. Dorothy uses a cookie press to form her biscochitos, choosing a fleur de lis design. The results are beautiful. If you don’t own a cookie press, the dough can be rolled out ¼-inch thick on a floured work surface and cut with a small cookie cutter. Avoid handling the dough anymore than necessary. Transfer the cookies to ungreased cookie sheets.

7. Preheat the oven to 350º F, when ready bake the cookies for 10 to 12 minutes, until just set and pale golden. While the cookies bake, stir together the topping ingredients.

8. When the cookies are done, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon-sugar topping.

9. Transfer to absorbent paper to finish cooling. Biscochitos, tightly covered, will keep for at least a week.

Yield: 5 dozen Baking Time: 10-12 minutes

Temperature: 350°F, they freeze well for up to a month

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