Bizcochitos (Cinnamon-Anise Cookies)
By: McCormick Kitchens
Made With:
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.
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.
Key products
Instructions
Instructions
- 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.
- 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.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes.
- Mix cinnamon and remaining 1 tablespoon sugar in small bowl. Transfer cookies to wire racks. Sprinkle with cinnamon sugar. Cool cookies completely.
