NANA’S BICOCHITOS
from the kitchen of Shannon Quintana
Ingredients:
— 2 cups shortening
— 1 1/2 cup sugar
— 2 eggs
—6 cups flour
—3 teaspoons baking powder
—1 teaspoon salt
—2 teaspoons anise seed (ground)
—1 cup brandy (can substitute water)
—1/2 cup sugar + 1 teaspoon cinnamon for dusting
Directions:
— Cream shortening and sugar.
— Add well-beaten eggs and anise seed, mix until blended well.
— Sift flour, baking powder, and salt together and add to mixture.
— Add brandy (or water, if you prefer) until fully incorporated, adding less or more liquid as needed, until the
dough forms a ball.
— Divide dough in half and chill for at least an hour.
— Roll dough on a lightly floured surface with a rolling pin.
— Cut into circles (you can just use the rim of a small glass for this)
— Place on a cookie sheet lined with parchment paper.
— Bake for 15 minutes at 350 degrees.
— Right out of the oven, toss cookies into the cinnamon/sugar mixture, and place on a cooling rack.