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Bizcochos de anis (aniseed cookies)

Time 35 minutes
Yields Makes about 6 dozen 2-inch cookies, depending on cookie cutter
Bizcochos de anis (aniseed cookies)
(Ricardo DeAratanha / Los Angeles Times)
1

Cream the lard in the bowl of an electric mixer until very fluffy, about 3 minutes. Beat in 1 cup sugar, then mix in the egg yolk and aniseed.

2

Combine the flour, 1 tablespoon cinnamon, baking powder and salt. Gradually beat this mixture into the dough alternately with the brandy. The dough will be stiff.

3

Divide the dough in half. Wrap each half in wax paper and chill 30 minutes.

4

Heat the oven to 350 degrees. Lightly grease 2 baking sheets. Combine the remaining sugar and cinnamon in a medium shallow bowl and set aside.

5

Roll out half the dough on a floured surface to a thickness of about one-fourth inch. Using a sharp knife, cut into small diamonds (or use a cookie cutter to make other shapes). Arrange fairly close together on baking sheets. Bake 10 to 12 minutes, until firm but not brown.

6

Working with a few at a time, immediately turn the cookies out into the sugar-cinnamon mixture and toss until well coated. Cool on a rack.

7

Repeat with the remaining dough. The cookies will get crisper as they cool. Store the cookies in an airtight container.


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