Description
A spiced up version of the Biscochito!
Ingredients
Scale
For the dough:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp anise seeds
- 1 tbsp roasted mild green chilies, finely chopped
- 1 egg
For the topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and 1/2 cup of granulated sugar.
- Add the anise seeds and finely chopped roasted green chilies to the butter-sugar mixture. Mix until thoroughly combined.
- Beat in the egg until the mixture achieves a smooth consistency.
- Add the dry flour mixture to the wet ingredients. Mix until a soft dough forms.
- On a floured surface, roll out the dough to approximately 1/4 inch thickness.
- Use cookie cutters to create shapes from the dough. Traditional biscochitos often take the form of stars or other decorative figures.
- In a small bowl, combine 1/4 cup of granulated sugar with the ground cinnamon for the topping.
- Place the cut-out dough shapes onto baking sheets lined with parchment paper, ensuring some space between each cookie. Sprinkle the cinnamon-sugar mixture over the top of each cookie.
- Bake in the oven for 10 to 12 minutes or until a light brown hue.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Then, transfer them to a wire rack to cool completely.
