Bizcochitos (mexican Anise Cookies)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 5 tablespoons stick margarine, softened
• 3/4 cup sugar, plus
• 2 teaspoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups sifted cake flour
• 2 teaspoons anise seed
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• 1 cream margarine; gradually add 3/4 cup sugar, beating at medium speed of a mixer until light and fluffy. add egg and vanilla; beat well. combine cake flour, aniseed, baking powder, and salt; add to creamed mixture, stirring until well-blended. divide dough in half; shape each portion into a ball, and wrap each in plastic wrap. freeze 40 minutes.
• 2 preheat oven to 350 d f. remove one portion of dough from freezer; remove plastic wrap. roll dough to a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch round cutter. place on baking sheets. combine 2 teaspoons sugar and cinnamon; sprinkle over cookies. bake at 350 d f for 10 minutes. remove from baking sheets immediately; cool on wire racks. repeat procedure with remaining portion of dough. store in an airtight container.
• 3 note: time does not include chill time of dough.