Biscochitos navideños mexicanos

Ingredientes

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons anise seeds, (crushed)
• 1 large orange, (zested)
• 1 1/4 cups vegetable shortening, (room temperature)
• 3/4 cup sugar
• 1 large egg, (room temperature)
• 1 teaspoon vanilla extract, (room temperature)
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Preparación

1. 1

   Measure the flour, baking powder, salt, anise, and orange zest into a bowl and whisk to combine.

2. 2

   In a mixing bowl, beat together the vegetable shortening and sugar. Beat for 3-5 minutes or until the mixture is light and fluffy.

3. 3

   Next, beat in the egg and vanilla extract until combined.

4. 4

   Add the flour mixture in thirds, beating to combine after each addition. The dough should be a little moist.

5. 5

   Cover the bowl with plastic wrap and refrigerate for 30 minutes.

6. 6

   Preheat your oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.

7. 7

   Combine the topping by combining the sugar and ground cinnamon in a bowl and set aside.

8. 8

   Roll slightly heaping tablespoons of the cookie dough into balls and place them onto a parchment-lined baking sheet, leaving two inches of space between each ball.

9. 9

   Use a fork to flatten the balls to half their height. If the dough is sticky, dip the tines of the fork into powdered sugar to prevent sticking.

10. 10

    Bake the cookies for 13 minutes or until the outer edges are just lightly browned.

11. 11

    Remove the cookies from the oven and immediately sprinkle the top of each cookie with some of the cinnamon sugar mixture. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire cooling rack to finish cooling.