Day Twelve :: Coffee Anise Biscochitos
Most sweet things I make are prepared for delivery. Somewhere else. I cannot seem to stop making the delicious goodies, but I find that my dear husband has his preferences based in vanilla. Occasionally, chocolate. But get much fancier and the cake, cookies or any other dessert might only get poked or prodded, but never eaten.
I have to be honest, these Coffee Anise Biscochitos sounded like a weird flavor combination. When I read that they are the state cookie of New Mexico, I thought that was even weirder. Does every state have a representative cookie? And where did the New Mexican one come from? To me the recipe seems like the “last things in the pantry” type of cookie. A cookie dough that accidentally came about, you know? Because who in the right mind would combine anise seed with coffee liqueur?
Well, apparently, we will be doing just that on a monthly, if not weekly basis. Frankly, if I would make Coffee Anise Biscochitos daily, my husband would be thrilled. He claims these are not to sweet with a good combination of flavors. He should know! He ate HALF the batch in ONE day! And the next day asked for more.
Truth be told, I am always delighted when he indicates one of the recipes I make is his “favorite” because they are few and far between. Since they were so highly rated by my “picky” husband, I hope you will give these a chance too, you just might find they are your favorite as well!
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup solid vegetable shortening
- 1/2 cup rubia // demerara sugar
- 1 large egg
- 1 1/2 teaspoons aniseed
- 1/4 cup coffee-flavored liqueur
- 1/2 cup demerara sugar
- 1 teaspoon ground cinnamon
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together the shortening and sugar until creamy and light, about 3 minutes. Add egg and mix thoroughly. Stir in aniseed and liqueur until all ingredients are combined well. Gradually add the flour mixture and continue to stir until all flour is absorbed. Cover dough and chill until dough is stiff, about 3 hours or overnight.
- Preheat oven to 350F. Cover a baking sheet with parchment paper. Combine remaining sugar and ground cinnamon in a small bowl.
- Sprinkle powdered sugar onto the surface you plan to use for rolling out the cookies. Roll about 1/3 of the dough out to about 1/4 inch thick. Using a star cookie cutter, or another shape of your choosing, cut out cookie dough. Transfer to the baking sheet. Sprinkle sugar cinnamon mixture evenly over cookies, just a little bit onto each cookie.
- Bake at 350F until cookie is set and golden brown on the edges, about 16 minutes. Let them cool on the baking sheet, just slightly, about 3-4 minutes. Transfer to a cooling rack to cool completely.
Coffee Anise Biscochitos are part of the 12 Days of Christmas Cookies 2012 Series. View the other cookies in this series here:
Day One :: White Chocolate Apricot Oatmeal Cookies
Day Two :: Mocha Pecan Balls
Day Three :: Chocolate Peppermint Thumbprints
Day Four :: Allspice Thumbprints
Day Five :: Molasses Spice Cookies
Day Six :: Cardamom Snaps
Day Seven :: Sweet Polenta Twists
Day Eight :: Mexican Chocolate Cookies
Day Nine :: Frosted Flake Cookies
Day Ten :: Eggnog Snickerdoodles
Day Eleven :: Lime Christmas Tree Cutouts
Don’t miss all the Christmas Cookies on Provecho Peru!