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Category: Desserts

Bizcochos de anis (aniseed cookies)

Bizcochos de anis (aniseed cookies)
Ricardo DeAratanha / Los Angeles Times

My Christmas fantasy always involves dispensing with gifts, stopping the music and replanting all those doomed trees. But there's no way I would pass up baking cookies with ginger, doctoring eggnog with brandy or indulging in any of the other ... Read more

Total time: 35 minutes, plus 30 minutes chilling | Makes about 6 dozen 2-inch cookies, depending on cookie cutter
  • 1 cup lard (or unsalted butter)
  • 2 cups sugar, divided
  • 1 large egg yolk
  • 2 tablespoons aniseed
  • 3 cups flour
  • 4 tablespoons cinnamon, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup brandy

Step 1Cream the lard in the bowl of an electric mixer until very fluffy, about 3 minutes. Beat in 1 cup sugar, then mix in the egg yolk and aniseed.

Step 2Combine the flour, 1 tablespoon cinnamon, baking powder and salt. Gradually beat this mixture into the dough alternately with the brandy. The dough will be stiff.

Step 3Divide the dough in half. Wrap each half in wax paper and chill 30 minutes.

Step 4Heat the oven to 350 degrees. Lightly grease 2 baking sheets. Combine the remaining sugar and cinnamon in a medium shallow bowl and set aside.

Step 5Roll out half the dough on a floured surface to a thickness of about one-fourth inch. Using a sharp knife, cut into small diamonds (or use a cookie cutter to make other shapes). Arrange fairly close together on baking sheets. Bake 10 to 12 minutes, until firm but not brown.

Step 6Working with a few at a time, immediately turn the cookies out into the sugar-cinnamon mixture and toss until well coated. Cool on a rack.

Step 7Repeat with the remaining dough. The cookies will get crisper as they cool. Store the cookies in an airtight container.

Each cookie:
63 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 3 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 22 mg. sodium.
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