Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup honey
- 1 egg yolk
- 1/2 teaspoon anise seeds
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- 1/4 cup milk
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and honey together until light and fluffy.
4. Add the egg yolk, anise seeds, and cinnamon to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until a soft dough forms.
6. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes from the dough and place them on a parchment-lined baking sheet.
8. Sprinkle the cookies with sugar.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories: 120 per cookie
- Total fat: 6g
- Saturated fat: 4g
- Cholesterol: 25mg
- Sodium: 35mg
- Total carbohydrates: 15g
- Dietary fiber: 0g
- Sugars: 8g
- Protein: 1g
Substitutions for ingredients:
- Anise seeds can be substituted with fennel seeds or omitted altogether.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/4 cup chopped nuts, such as almonds or pecans, to the dough for added texture.
- Substitute the cinnamon with cardamom or nutmeg for a different flavor profile.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the honey to ensure a smooth mixture.
- Chill the dough for 30 minutes before rolling it out for easier handling.
- Dust the cookie cutters with flour to prevent the dough from sticking to them.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- To refresh the cookies, place them in a 350°F (175°C) oven for 5 minutes.
Presentation ideas:
- Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
- Sprinkle the cookies with colored sugar or edible glitter for a fun and colorful presentation.
Pairings:
- Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Bizcochitos are a traditional cookie from New Mexico, often served during special occasions such as weddings and holidays.
Flavor profiles:
- These cookies have a sweet and slightly floral flavor from the honey and anise seeds, with a warm spice note from the cinnamon.
Serving suggestions:
- Serve these cookies as a sweet treat after a meal, or as a snack with a cup of tea or coffee.
Related Categories
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Region: Peruvian
Taste: Sweet, Buttery, Honey, Fragrant, Spicy, Honey-Flavored