All Easy Recipes. Cook all that you can cook. Licorice Cookies
(Bizcochuelos)
 
What You Need:            (Serving Size: about 60 cookies)
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  • 2 cups unsifted flour
  • teaspoon salt
  • 1 cup lard
  • cup sugar
  • 1 whole egg plus 1 egg yolk
  • 1 tablespoon anise seed
  • 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 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 1 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 -inch-thick rounds.

    5. For each cookie, roll a slice between your palms until it forms a rope about 4 inches long and 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.

     
     
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