Crisp Bizcochitos

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 31%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.1g
  • Carbohydrate: 10.5g
  • Fiber: 0.3g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 14mg
  • Calcium: 12mg


  • 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


  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.
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