Mexican Butter Bizcochitos with Cinnamon & Sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together the flour, baking powder, salt, and ground anise.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg, vanilla extract, and orange zest until smooth.
5. Gradually add the dry ingredients, alternating with the orange juice or milk, mixing just until a soft dough forms.
6. On a lightly floured surface, roll the dough to about ¼-inch thickness.
7. Cut into stars, circles, or traditional shapes and place on the prepared baking sheets.
8. Bake for 12 to 15 minutes, until set but still pale. Do not allow the cookies to brown.
9. While the cookies are still warm, gently toss them in the cinnamon sugar mixture.
10. Allow to cool completely before serving.

Variations

• Replace orange juice with brandy for a more traditional flavor.
• Use ground anise or lightly crushed anise seeds for stronger aroma.
• Shape dough into small rounds instead of rolling and cutting.
• Dust with powdered sugar instead of cinnamon sugar for a lighter finish.

Tips

• Let the dough rest for 10 to 15 minutes before rolling to ensure tender cookies.
• Do not overbake; bizcochitos should remain light in color.
• Fresh orange zest enhances aroma without overpowering the anise.
• Store in an airtight container; the cookies become even better the next day.