Biscochito Cookie Recipe

The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.

Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy

Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer

Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more wedding and ethnic cookie recipes look here.

Try these similar recipes.

Anise Biscotti
Snickerdoodle Cookies






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