Biscochitos

Made at Christmas time in Mexico and the American Southwest, these biscuits are traditionally cut into fun shapes.



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Servings: 36
Yield: about 36 (2-1/2-inch) cookies
Prep Time: 30 mins
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Ingredients
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    3   cups 
    all-purpose flour
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    1 1/2  teaspoons 
    anise seed, crushed
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    1   teaspoon 
    baking powder
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    1/2  teaspoon 
    salt
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    1 1/4  cups 
    butter-flavored shortening
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    1   
    egg
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    1/2  cup 
    granulated sugar
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    3   tablespoons 
    frozen orange juice concentrate, thawed, or brandy
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    1   teaspoon 
    vanilla
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    Cinnamon-sugar (optional)
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    Crushed anise seed (optional)

Directions
1.
Lightly grease a cookie sheet; set aside.
2.
In a medium bowl stir together four, the 1-1/2 teaspoons anise seed, the baking powder, and salt; set aside.
3.
In a large mixing bowl beat shortening with an electric mixer on medium speed until fluffy. Add egg, granulated sugar, orange juice concentrate or brandy, and vanilla. Beat until mixture is light. Beat in as much of the flour mixture (dough will be stiff). Divide dough in half.
4.
On a lightly floured surface, use a floured rolling pin to roll half of the dough at a time to 1/4-inch thickness. using a 2-1/2-inch cutter, cut dough into desired shapes. If desired, sprinkle cutouts with cinnamon-sugar and additional crushed anise seed.
5.
Bake in a 350 degree F oven about 9 minutes or until bottoms are golden. Transfer to a wire rack; cool. Makes about 36 (2-1/2 inch) cookies.
Nutrition information
Per Serving: cal. (kcal) 114, Fat, total (g) 7, chol. (mg) 6, sat. fat (g) 2, carb. (g) 11, pro. (g) 1, sodium (mg) 42, Percent Daily Values are based on a 2,000 calorie diet
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