Bizcochitos are anise-flavored drop cookies that originated in New Mexico. Prepare the dough in advance, and refrigerate up to three days. Store baked cookies in an airtight container for up to three days. Omit the aniseed if you don't care for its licorice flavor.
Cooking Light NOVEMBER 2007
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes). Add egg; beat 1 minute or until well blended. Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour.
Preheat oven to 350°.
Shape dough into a 10-inch log. Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface. Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.
Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.
Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture. Bake at 350° for 10 minutes or until edges of cookies are lightly browned around edges. Cool on pan 5 minutes. Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture.
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