Crisp Bizcochitos

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

Preparation

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.