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Biscochitos 03

This Biscochitos 03 recipe uses Unsalted Butter At Room Temperature, Kosher Salt, Granulated Sugar, Unbleached All Purpose Flour, and Baking Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6 tbsp
• 1/4 tsp
• 2/3 cup
• 2 2/3 cup
• 1/2 tsp
• 2/3 cup
• 1 tsp

Method (preview)

1. 1

   Add egg and egg yolk and beat well.

2. 2

   Sift flour, anise seed and baking powder.

3. 3

   Add sifted dry ingredients to mixer and mix on low speed until dough comes together.

4. 4

   Wrap the dough in plastic and chill thoroughly, at least one hour or up to two days.

5. 5

   Work with half of the dough at a time.

6. 6

   On a lightly floured surface, roll it about 1/8 inch thick and cut with a 2- to 3-inch star-shaped cutter.

7. 7

   Transfer stars to cookie sheets as you work, placing them about 1 inch apart.

8. 8

   Gather up the dough scraps, chill briefly and reroll.

9. 9

   Repeat with remaining dough.

10. 10

    Keep the stars chilled while you work.

11. 11

    Mix the sugar with the cinnamon.

12. 12

    Using a pastry or basting brush, brush each cookie with a little cool water to help the cinnamon sugar stick.

13. 13

    Sprinkle generously with the cinnamon sugar.

14. 14

    Bake chilled cookies for about 12 minutes, until puffed and barely colored on the edges.

15. 15

    Transfer to wire racks to cool.

16. 16

    Be careful, they are fragile.