Bizcochos Uruguay Recipes
BIZCOCHITOS
Provided by Food Network Kitchen
Time 1h15m
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
- Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.
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- Cream lard in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- Combine flour, 1 tablespoon cinnamon, and anise in a medium mixing bowl; stir well. Gradually add to creamed mixture alternately with wine, beginning and ending with flour mixture. Divide dough into fourths. Cover and chill at least 1 hour.
- Roll one portion of dough to 1/2-inch thickness on a lightly floured surface. Cut into assorted shapes, using 2-inch cookie cutters. Place on greased baking sheets. Bake at 350° for 12 minutes or until edges are lightly browned. Cool slightly on cookie sheets.
- Combine remaining sugar and cinnamon in a small mixing bowl; dredge warm cookies in mixture. Cool completely on wire racks. Repeat procedure with remaining dough and cinnamon- sugar mixture.
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