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  Added: Apr 10, 2006  •  Visited (685)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Licorice Cookies
(Bizcochuelos)
What You Need:
  • cups unsifted flour
  • ½ teaspoon salt
  • 1 cup lard
  • ¾ cup sugar
  • 1 whole egg plus 1 egg yolk
  • 1 tablespoon anise seed
  • ½ teaspoon anise extract
  • 4 tablespoons butter, softened

  • How To Cook:
    1. Combine the flour and salt, sift them into a bowl and set aside. In a deep bowl, cream the lard and the sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy.

    2. Beat in the egg and egg yolk, then add the anise seed and anise extract.Beat in the flour mixture about ½ cup at a time.

    3. If the dough becomes too stiff to stir easily, incorporate the remaining flour mixture with your hands. Pat and shape the dough into two cylinders, each about 1½ inches in diameter. Wrap them in wax paper and refrigerate them for at least 1 hour.

    4. Preheat the oven to 350. With a pastry brush, spread 2 tablespoons of the softened butter evenly over two large baking sheets. Slice one cylinder of dough crosswise into ¼-inch-thick rounds.

    5. For each cookie, roll a slice between your palms until it forms a rope about 4 inches long and ¼ inch in diameter.Drape the rope into a loop on a buttered baking sheet and cross the ends so that the loop looks like a handwritten letter "l".

    6. Arrange the cookies 1 inch apart to allow room for them to spread slightly. Bake in the middle of the oven for 10 to 12 minutes, or until the cookies are delicately browned. With a wide metal spatula, transfer them to wire racks.

    7. Let the baking sheets cool completely and spread them with the remaining 2 tablespoons of softened butter. Then cut, shape and bake the remaining cookies in the same fashion. In a tightly covered jar or box, the bizcochuelos can safely be kept for 2 to 3 weeks.
     
    Serving Size: about 60 cookies
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Dairy » Butter
    Dish » Cookies

     





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