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Title: Biscochitos
Categories: Polkadot Cookie
Yield: 4 Dozen
| 3 | c | All-purpose flour |
| 2 | ts | Anise seed |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Shortening or butter |
| 3/4 | c | Sugar, divided |
| 1 | Egg | |
| 1/4 | c | Orange juice |
| 2 | ts | Ground cinnamon |
Preheat oven to 350F.
Combine flour, anise seed, baking powder, and salt in medium bowl; set aside. Beat shortening in large bowl of electric mixer on medium speed until creamy. And 1/2 cup sugar; beat until fluffy. Blend in egg. Gradually add flour mixture alternately with orange juice, mixing well after each addition.
Divide dough in half; roll out one portion at a time on lightly floured surface to 1/4 inch thickness; cover remaining dough to prevent drying. Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter. While cutting cookies, add scraps to remaining dough. If dough becomes too soft to handle, refrigerate briefly.
Place cookies 1 inch apart on ungreased cookie sheet. To prepare cinnamon topping, combine remaining 1/4 cup sugar and cinnamon; lightly sprinkle over cookies.
bake 8 to 10 minutes or until edges are lightly browned. Cool on racks, then store in airtight container.
Makes 4 to 5 dozen cookies.
From "Favorite Brand Name Cookie Collection"
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA By fatfree-request@fatfree.com on Jun 16, 1997
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