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Bizcochitos

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  • Makes: 18 servings
  • Prep: 40 mins
  • Chill: 1 hr
  • Bake: 35 mins 275°

Bizcochitos

Directions

  1. Scrape seeds from vanilla bean into a small food processor. Add sugar, and anise seeds; cover and pulse several times to combine.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar mixture. Beat until fluffy, scraping side of bowl occasionally. Beat in flour and salt until combined. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
  3. Preheat oven to 275 degrees F. On a lightly floured surface, roll half the dough at a time to 1/2-inch thickness. Using a 2- to 2 1/2-inch diamond shaped cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 35 to 40 minutes or until edges are firm to the touch. Cool on cookie sheet 2 minutes. Transfer cookies to a wire rack; sprinkle with cinnamon sugar and let cool.

From the Test Kitchen

Substitute:

Use lime juice in place of the lemon juice in this cookie.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Bizcochitos)

  • Per serving:
  • 175 kcal cal.,
  • 10 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 27 mg chol.,
  • 107 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 6 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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