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
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.
