Anise Cinnamon Sugar Cookies (Bizcochitos)

Instructions

1. Step 1

   Gather the ingredients and preheat an oven to 300 F.

2. Step 2

   Generously grease a baking sheet or line it with parchment paper.

3. Step 3

   Cream the butter or lard and 3/4 cup of the sugar until light and fluffy.

4. Step 4

   Crush the aniseeds in a mortar and pestle or use the back of a small, but heavy frying pan.

5. Step 5

   Add the crushed aniseed, egg, and brandy to the creamed mixture and combine thoroughly.

6. Step 6

   Add the flour, baking powder, and salt. Stir to combine—avoid overworking the dough once you've added the dry ingredients to keep the cookies nice and tender.

7. Step 7

   Divide the dough in half and pat each half into a 1-inch-thick disk.

8. Step 8

   Wrap the two disks of dough in plastic and chill them for at least 30 minutes and up to overnight.

9. Step 9

   In a medium bowl, combine the remaining cup of sugar with the cinnamon. Set this mixture near a clean work surface where you will roll out the cookie dough.

10. Step 10

    Working with 1 disk of dough at a time, use plenty of flour to roll out the dough to about 1/4-inch thick.

11. Step 11

    Use cookie cutters or a sharp paring knife to cut the rolled out dough into shapes.

12. Step 12

    Dip each resulting cookie in the cinnamon-sugar mixture and put the cookies on the prepared baking sheet.

13. Step 13

    Bake the cookies for 12 to 15 minutes.

14. Step 14

    Transfer them to a rack to cool. Repeat with the remaining dough.

15. Step 15

    Serve and enjoy! Store the bizcochitos in tins for up to a week.