Anise Butter Cookies
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
Total TimePrep: 30 min. Bake: 40 min.
- 2 cups butter, softened
- 1-3/4 cups sugar, divided
- 2 large eggs, room temperature
- 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
- Preheat oven to 350°. In a large bowl, cream 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 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 cinnamon and remaining sugar; sprinkle over cookies. Bake 12-15 minutes or until golden brown. Remove to wire racks.
Nutrition Facts2 each: 253 calories, 13g fat (8g saturated fat), 47mg cholesterol, 208mg sodium, 32g carbohydrate (13g sugars, 1g fiber), 3g protein.
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Originally published as Bizcochitos in Country December/January 2006