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“Yummy Mexican Cookies”
READY IN:
42mins
SERVES:
12
YIELD:
36 biscochitos
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour with baking powder and salt.
  2. Cream the shortening with 1½ cups sugar and anise seeds until fluffy.
  3. Beat in eggs one at a time.
  4. Mix in flour and brandy until well blended.
  5. Turn dough out on a floured board and pat or roll to ¼- or ½-inch thickness; cut into shapes (the fleur-de-lys shape is traditional).
  6. Dust with a mixture of ¼ cup sugar and 1 tsp cinnamon.
  7. Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown.

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