The Mexican theme meal of the South Arm Women Community Kitchen ends with a Mexican cookie called Orange Bizcochitos.

Bizcochitos are anise-flavoured cookies that originated in New Mexico. Prepare the dough in advance, and refrigerate up to three days. Store baked cookies in an airtight container for up to three days. Omit the aniseed if you don’t care for its licorice flavour.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 1 tablespoon finely grated orange rind
• 1 1/2 teaspoons aniseed
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Source: this recipe is adapted from myrecipes.com

Instructions

Preheat oven to 350F degrees.Combine flour, baking powder, and salt, stirring with a whisk.

Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes).

Add egg; beat 1 minute or until well blended. Add rind, aniseed, and vanilla; beat until well blended.

Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat until flour fully incorporated. The dough will be crumbly.

Divide the dough into 2 portions. Wrap dough in plastic wrap, shaping into a log. Chill at least 1 hour if possible.

Slice log into 10 equal pieces.

Place powdered sugar in a small bowl. Dip bottom of a glass or measuring cup in the powdered sugar.

Flatten 1 piece of the dough with the bottom of glass into a 2-inch circle. The powdered sugar prevents the dough from sticking to the glass while pressing.Repeat for the remaining dough pieces.

Combine 2 tablespoons granulated sugar and cinnamon in a small bowl.

Sprinkle cinnamon sugar on the dough pieces.Bake at 350 degrees for 10 minutes or until edges of cookies are lightly browned around edges.Cool on pan for 5 minutes. Remove from pan; cool completely on a wire rack. Repeat with the remaining log.