A crispy butter cookie, flavored with anise and cinnamon, is a favorite throughout the Southwest and New Mexico.
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1/2 cup Land O Lakes® Butter, softened
1/2 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 tablespoons sugar
3/4 teaspoon ground cinnamon
Heat oven to 350°F.
Combine butter and 1/2 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Add flour, baking powder, anise seed and 1/4 teaspoon cinnamon; beat at low speed until mixture forms ball.
Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with assorted 1-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Combine 2 tablespoons sugar and 3/4 teaspoon cinnamon in bowl. Sprinkle cookies lightly with cinnamon-sugar mixture. Bake 5-8 minutes or until edges are lightly browned..
Variation: Mini Cinnamon Cut-Outs: Omit anise seed. Increase cinnamon in cookie dough to 1 teaspoon.
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Like it. But changed recipe:
added 1 t. Anise & 1 t.Vanilla for more flavor. My family calls it Biscuchitos and used shortening,but the butter is better. And I would double next time. It is a favorite at our home during the holidays.