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Crisp Bizcochitos

Yield 8 1/2 dozen (serving size: 1 cookie)

Ingredients

  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 1/3 cup thawed orange juice concentrate, undiluted
  • 1/4 cup brandy
  • 3 tablespoons aniseeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 egg whites
  • 6 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground cinnamon

Nutrition Information

  • calories 69
  • caloriesfromfat 31 %
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 1.1 g
  • protein 1.1 g
  • carbohydrate 10.5 g
  • fiber 0.3 g
  • cholesterol 4 mg
  • iron 0.5 mg
  • sodium 14 mg
  • calcium 12 mg

How to Make It

  1. Combine 1 1/2 cups sugar and oil in a bowl; stir well. Add orange juice and next 6 ingredients (orange juice through egg whites); stir until well-blended. Gradually add flour, 1 cup at a time, stirring until well-blended. Shape dough into a ball, and wrap in plastic wrap; chill 1 hour.

  2. Divide dough into 4 equal portions. Roll each portion of dough to 1/8-inch thickness on a lightly floured surface; cut with a 2 1/2-inch round cutter. Place cookies on baking sheets.

  3. Combine 1/2 cup sugar and cinnamon; sprinkle on top of cookies. Bake at 350° for 12 minutes or until lightly brown around edges.