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Ingredients
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Biscochito Ingredients
Method
Biscochito Directions
- 1
Prepare the Dough
In a large mixing bowl, cream together the unsalted butter and 3 tablespoons of granulated sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and anise seeds.
- 3
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- 4
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 5
Shape the Biscochitos
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut into desired shapes using cookie cutters.
- 6
Bake the Cookies
Place the cut-out cookies on the prepared baking sheet and bake for 12-15 minutes or until the edges are lightly golden.
- 7
Coat with Cinnamon Sugar
In a small bowl, mix together 1 tablespoon of granulated sugar and 1 teaspoon of ground cinnamon. Remove the cookies from the oven, let them cool for a few minutes, then coat them in the cinnamon sugar mixture.
- 8
Cool and Serve
Allow the biscochitos to cool completely on a wire rack before serving.
