Name: Bizcochitos (Mexican Anise Cookies)
Yield: 4 servings
Ingredients: 5 tablespoons stick margarine, softened; 3/4 cup sugar, plus; 2 teaspoons sugar, divided; 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups sifted cake flour; 2 teaspoons anise seed; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/2 teaspoon ground cinnamon

1
Cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. Add egg and vanilla; beat well. Combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. Divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. Freeze 40 minutes.
2
Preheat oven to 350 d F. Remove one portion of dough from freezer; remove plastic wrap. Roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. Place on baking sheets. Combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. Bake at 350 d F for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.
3
Note: Time does not include chill time of dough.

Bizcochitos (Mexican Anise Cookies)

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