Crisp Bizcochitos



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

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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

November 1995
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