Anise Butter Cookies Recipe
Here in New Mexico, these cookies are known as “bizcochitos,” which means “small biscuit.” There are many variations of the recipe, which has been passed down through the generations. The cookies are enjoyed during the Christmas holidays and at wedding receptions and other special celebrations. They’re good by themselves or dunked in milk or coffee. —Mari Lynn Van Ginkle, Sandia Park, New Mexico
- 2 cups butter, softened
- 1-3/4 cups sugar, divided
- 2 Eggland's Best Eggs
- 1/4 cup thawed orange juice concentrate
- 4 teaspoons aniseed, crushed
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- In a large bowl, cream the butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets.
- Combine the cinnamon and remaining sugar; sprinkle over cookies. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.
Originally published as Anise Butter Cookies in Country December/January 2006, p49
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Reviewed Dec. 12, 2008
These were very hard to work with and very plain tasting, sorry.
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