Bizcochitos

1. 1

   Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   Whisk the flour, baking powder and salt in a medium bowl.

3. 3

   Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy.

4. 4

   Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg.

5. 5

   Add 2 tablespoons wine and the anise seeds and beat until combined.

6. 6

   Gradually beat in the flour mixture.

7. 7

   If the dough is too dry, mix in up to 2 more tablespoons wine.

8. 8

   Cover and refrigerate 15 minutes.

9. 9

   Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl.

10. 10

    On a lightly floured surface, roll out the dough to 1/4 inch thick.

11. 11

    Cut out cookies with a 2 1/2-inch cookie cutter.

12. 12

    Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart.

13. 13

    Bake until the edges are golden, 10 to 15 minutes.

14. 14

    Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely.

15. 15

    Store in an airtight container for up to 1 week.

16. 16

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.