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  • Biscochitos

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  • 1/2 cup unsalted butter
    2/3 cup unrefined or regular granulated cane sugar
    1 egg
    1 teaspoon aniseed
    1 tablespoon whiskey
    1 1/2 cups whole-grain spelt flour (may substitute all-purpose flour)
    1 teaspoon baking powder
    1/4 teaspoon sea salt
    1/4 cup sugar mixed with 1/4 teaspoon cinnamon, for dusting
    Preheat oven to 350 F.
    In bowl of a food processor, combine the butter, sugar, egg, aniseed and whiskey; blend until butter and sugar are creamed.
    In a separate bowl, combine the flour, baking powder and salt.
    Use a fork to stir butter-sugar mixture into flour. Keep mixing until no loose flour appears in bowl and dough begins to draw into a mass.
    Chill dough for about 15 minutes. Remove from refrigerator and roll dough out on a lightly floured board to about a 1/4 inch thickness. Use cookie cutters or a drinking glass to cut dough into shapes.
    Place on an ungreased cookie sheet and sprinkle with the sugar-cinnamon mixture. Bake cookies in preheated oven for about 10 minutes or until they are a pale blond color.
    Store in a cookie jar or tin for up to a week. Makes about 36 cookies.
    — Recipe from Ashland Food Co-op.
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