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Bizcochitos

Yield 4 dozen (serving size: 1 cookie)

Ingredients

  • 5 tablespoons stick margarine, softened
  • 3/4 cup plus 2 teaspoons sugar, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups sifted cake flour
  • 2 teaspoons aniseed
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Nutrition Information

  • calories 40
  • caloriesfromfat 29 %
  • fat 1.3 g
  • protein 0.5 g
  • carbohydrate 6.5 g
  • cholesterol 5 mg
  • sodium 28 mg

How to Make It

  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°. 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° for 10 minutes. Remove from baking sheets immediately; cool on wire racks. Repeat procedure with remaining portion of dough. Store in an airtight container.