Biscochitos

BISCOCHITOS
Ingredients:
2 c. shortening
3/4 c. sugar
1 tsp. anise seed
1 egg
1/8 c. milk
1/2 tsp. brandy flavoring
1/2 tsp. salt
3 c. flour
Topping:
1 T. cinnamon
1/4 c. sugar
Directions:
Cream shortening, sugar and anise seed. Mix in egg,
milk, brandy flavoring and salt. Be sure that all this is
mixed well before putting in the flour. Mix in flour a
little at a time. Dough will be very sticky. Wrap in plastic
wrap and refrigerate for at least 1 hour. Dough handles
much better when cold. When ready, break a portion
of dough off and roll out dough. It is best to do this on
plastic wrap. It is easier to get the cookies off the
plastic than off the table surface. Use cookie cutters to
cut out dough. The classic shape used by folks here in
the Middle Rio Grande area is the fluer de lise, but any
shape will work. Place cut cookie dough on ungreased
cookie sheet. Sprinkle the cinnamon/sugar topping over
cookies. Place cookie sheets in a preheated 350-degree
oven. We put in two sheets at a time. We bake for 4
minutes then switch cookies sheets top rack to bottom
and bottom rack to top and bake for another 4 minutes.
Cookies are done when light brown around the edges.
These cookies are very delicate and break easily so let
them cool well before taking them off the cookie sheets
and handle with care. 
 Makes 21/2 to 3 dozen cookies.
Category:World Recipes