Biscocitos (Rio Grande Biscuit Cookie) Recipe

• 6 c. All purpose flour
• 3 tsp Baking pwdr
• 1 tsp Salt
• 2 c. Butter
• 1 1/2 c. Sugar
• 2 tsp Anise seed
• 2 x Large eggs
• 1/2 c. Brandy
• 1/4 c. Sugar
• 1 Tbsp. Cinnamon

1. In a medium bowl, sift together the flour, baking pwdr, and salt.
2. In a separate bowl cream the butter, 1 1/2 c. of the sugar and anise seed.
3. Beat the Large eggs till light and fluffy and add in to the creamed mix.
4. Add in the flour mix and the brandy, using only sufficient brandy to make a stiff dough.
5. Mix till well blended.
6. Knead slightly and roll to 1/4-inch thickness.
7. Combine the cinnamon and remaining sugar, and dust the pastry with the mix.
8. Cut into shapes and place on a greased cookie sheet.
9. Bake in a 350 oven for 10 min or possibly till lightly browned.

flour, baking pwdr, salt, butter, sugar, anise seed, eggs, brandy, sugar, cinnamon

Taken from cookeatshare.com/recipes/biscocitos-rio-grande-biscuit-cookie-84683 (may not work)