Sunday, December 28, 2008

Orange Bizcochitos

First off sorry about the picture. I could not get a picture that was not blurry. I guess I need to get working with the new camera as mine officially appears to be dying. Any way on to the cookies. I found the recipe in the Cooking Light November 2007 magazine. They were very easy to make and very tasty too. I was worried the kids would not like them but they could not get enough of them. Don kept going back for seconds and thirds and so forth. I guess everyone in the house really liked them. The had a light taste of orange and just a hint of the anise seed. There was no over powering taste and the flavors blended together very well. They were not the normal type of cookies I make or that we eat in this house but I see us making them often.

2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened
1 large egg
1 tablespoon finely grated orange rind
1 1/2 teaspoons aniseed
1 teaspoon vanilla extract
Cooking spray
1/4 cup powdered sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes). Add egg; beat 1 minute or until well blended. Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour.

Preheat oven to 350°.

Shape dough into a 10-inch log. Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface. Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.

Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture. Bake at 350° for 10 minutes or until edges of cookies are lightly browned around edges. Cool on pan 5 minutes. Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture.

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