Bizcochitos (Cinnamon-Anise Cookies)

Name: Bizcochitos (Cinnamon-Anise Cookies)
Prep time: 30 min
Cook time: 12 min
Yield: 13
Cuisine: Spanish,
Ingredients: 1 cup (2 sticks) butter softened; 1/2 cup plus 1 tablespoon sugar divided; 1 tsp Anise Seed; 1 tsp Pure Vanilla Extract; 2 1/3 cups flour; 1/8 tsp salt; 1 tbsp Cinnamon Ground

A Mexican classic, this butter cookie recipe makes for a special holiday treat. Baked with simple ingredients, these Bizcochitos get their signature flavor from McCormick® Pure Vanilla Extract.

30m

PREP TIME

12m

COOK TIME

242

CALORIES

7

INGREDIENTS

Servings: 13 (3 cookie)

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon Anise Seed
1 teaspoon McCormick® All Natural Pure Vanilla Extract
2 1/3 cups flour
1/8 teaspoon salt
1 tablespoon McCormick® Ground Cinnamon

KEY PRODUCTS

INSTRUCTIONS

1 Beat butter in large bowl with electric mixer on medium speed 30 seconds. Add 1/2 cup sugar, anise seed and vanilla; beat until light and fluffy, scraping side of bowl occasionally. Add flour and salt; beat on low speed until well mixed. Divide dough in half. Flatten each into a disc then wrap in plastic wrap. Refrigerate 1 hour or until dough is easy to handle.
2 Preheat oven to 350°F. Working with 1 disc at a time, roll out dough on floured surface to 1/4-inch thickness. Cut out with 2-inch turkey-shaped cookie cutter. Place 1 inch apart on ungreased baking sheets.
3 Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes.
4 Mix cinnamon and remaining 1 tablespoon sugar in small bowl. Transfer cookies to wire racks. Sprinkle with cinnamon sugar. Cool cookies completely.