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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift together the flour, baking powder and salt. Set aside. | 2. Beat the butter with the sugar until soft and fluffy. Add the egg, aniseed and brandy, beating until incorporated. Fold in the dry ingredients until just blended to a dough. Chill for 30 minutes. | 3. Preheat oven to 350 and lightly grease two baking sheets. | 4. On a lightly floured surface, roll out the chilled dough to about 1/8" thickness. | 5. With a lightly floured cutter, pastry wheel, or knife, stamp out or cut out the dough into a simple shape. | 6. Place the cookies on the prepared baking sheets, spaced apart. Mix the remaining sugar and cinnamon together and sprinkle over the dough. | 7. Bake for about 10 minutes, or until just barely golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack with a metal spatula. Cool completely before storing in an airtight container for up to 1 week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	pinch		-	-	-	-
butter	1 1/2	cups	unsalted diced	2052.0	94.28399999999999	64.116	172.8
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
anise seed	1	teaspoon		7.077000000000001	1.0504	0.3696	0.3339
brandy	1	tablespoon		-	-	-	-
sugar	1/4	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.