Recipes

Benito’s Bizcochitos

1 cup shortening           3 cups flour

½ cup sugar                  1 ¼ tsp. baking powder

1 ½ tsp. aniseed           ½ tsp. salt

1 egg, beaten                ½ cup water

1 tbsp. honey                1 ½ tsp. cinnamon mixed with 3/8 cup sugar

1.       In a big bowl, cream shortening.  Mix in sugar and aniseed.

2.       Stir in beaten egg and honey.

3.       In another bowl, sift flour, baking powder and salt together.  Add this slowly to creamed mixture along with water.  Work into a ball.  Chill.

4.       Preheat oven to 350°.

5.       Divide dough into 4 pieces.  Sprinkle tabletop or breadboard with flour.  Roll out each piece one at a time to about 1/16 to 1/8 inch thick.  Now, you may use cookie cutters and go on to step 8.  Or, to make butterflies, continue with step 6.

6.       Slice dough across and up and down to get squares 1 x 1  inch.

7.       Make a tiny slit at each corner of each square.  Pinch together each section of dough.  You will have 4 sections.

8.       Roll top of each cookie in cinnamon sugar mixture.

9.       Place on cookie sheets.  Bake at 350° for 15 to 20 minutes or until golden brown.

10.    When cookies are hot, dip again in cinnamon sugar.  Be careful not to burn yourself.  Eat cookies when cooled.

Advertisement