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Biscochitos

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Ingredients Method

Ingredients
  

  • 1/2 c. butter softened
  • 1/2 c. shortening
  • 1 c. sugar
  • 1 large egg
  • 1 Tbsp. vanilla yes, Tablespoon
  • 1 tsp. anise seed or use Caraway Seed as a substitute
  • 2 1/2 c. Bob's Red Mill unbleached white all purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • For rolling:
  • 1/4 tsp. cinnamon
  • 1/4 c. sugar

Method
 

  1. In a stand mixer, cream together butter, shortening, sugar, egg and vanilla until fluffy. Add flour, anise, salt, baking powder, and baking soda and mix until incorporated.
  2. Form dough into two cylinders about 2 inches in diameter. Wrap tightly in plastic wrap and chill for 2 hours or overnight.
  3. Preheat oven to 350 degrees Fahrenheit. Combine sugar and cinnamon in a small bowl and set aside. Cut cylinders into about 1/4" discs, roll each disc in the cinnamon sugar mixture around the outsides, and place on an un-greased cookie sheet, leaving 1" gaps between each. Bake for approximately 12-13 minutes. Just after removing them from the oven, roll each disc, around the edges, in more cinnamon sugar for better coverage. Let cool on racks and store at room temperature in an air-tight container.