Biscochitos - New Mexican Shortbread Cookies скачать в хорошем качестве

Biscochitos - New Mexican Shortbread Cookies

Biscochitos are cinnamon and anise flavored shortbread cookies traditionally made in New Mexico. Easy to make and melt-in-your-mouth delicious, they are the perfect treat with coffee or tea - and would fit right in on a holiday cookie platter. Ingredients: 1 stick/ 113 g butter, at room temperature 8 tablespoons/ 96 g vegetable shortening 1/2 cup/ 100 g granulated sugar 1/2 teaspoon ground cinnamon 1-3 teaspoons ground anise* 1/2 teaspoon salt 1 egg yolk 1 teaspoon vanilla 2 cups/250 g all purpose flour Place the butter, shortening, sugar, cinnamon, anise, and salt in the bowl of a stand mixer or in any large bowl. Mix on medium until light and fluffy, scraping down bowl as needed (about 3 minutes). Add the egg yolk and vanilla and mix to combine. Add flour and mix on low until all flour is incorporated. On a floured surface, roll or pat dough into a rough rectangle about 1/2 inch thick. Wrap tightly and refrigerate at least 30 minutes or up to 3 days. When ready to bake, heat oven to 350 degrees. Cut cookies into diamond or square shapes about 1-inch by 1-inch. Place on a lined baking sheet(s), with just a little space between them. Bake for 15 minutes on a lined baking sheet until very lightly golden on edges. While cookies bake, combine 1/2 cup sugar with 1/2 teaspoon cinnamon in a shallow bowl. Allow to cool for 5 minutes on baking sheet, then gently toss cookies in cinnamon sugar. Allow cookies to cool completely on wire rack. *If you're not a huge fan of anise, go with the smaller amount - but don't skip it; anise is what makes these cookies biscochitos. If you can't find ground anise, use a coffee or spice grinder to grind anise seeds. Yield: 40-48 1-inch square cookies Storage: 1 week at in an airtight container at room temperature. Dough can be refrigerated for 3 days or frozen for months. #cookies #galletascaseras #shortbread #holidaycookies