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Mexican Biscochito Cookies

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Description Edit

Ingredients Edit

Directions Edit

  1. Preheat oven to 350F. Combine flour, anise seed, baking powder, and salt in medium bowl; set aside.
  2. Beat shortening in large bowl of electric mixer on medium speed until creamy.
  3. And 1/2 cup Sugar; beat until fluffy. Blend in egg.
  4. Gradually add flour mixture alternately with orange juice, mixing well after each addition.
  5. 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.
  6. Cut out cookies with fancy cookie cutters 2 to 2 1/2 inches in diameter.
  7. While cutting cookies, add scraps to remaining dough. If dough becomes too soft to handle, refrigerate briefly.
  8. Place cookies 1 inch apart on ungreased cookie sheet.
  9. To prepare cinnamon topping, combine remaining 1/4 cup Sugar and cinnamon; lightly sprinkle over cookies.
  10. Bake 8 to 10 minutes or until edges are lightly browned.
  11. Cool on racks, then store in airtight container.

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