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Crisp Bizcochitos

Yield: 100 servings

Ingredients and directions for this recipe

1 1/2 c Sugar
1 c Vegetable oil
1/3 c Thawed orange juice
-concentrate; undiluted
1/4 c Brandy
3 tb Aniseeds
1 tb Baking powder
1/2 ts Salt
2 Eggs
2 Egg whites
6 1/2 c All-purpose flour
1/2 c Sugar
1 1/2 ts Ground cinnamon

Combine 1-1/2 cups sugar and oil in a bowl; stir well. Add orange
juice and next 6 ingredients (orange juice through egg whites); stir
until well-blended. Gradually add flour, 1 cup at a time, stirring
until well blended. Shape dough into a ball, and wrap in plastic
wrap; chill 1 hour.

Divide dough into 4 equal portions. Roll each portion of dough to
1/8-inch thickness on a lightly floured surface; cut with a
2-1/2-inch round cutter. Place cookies on baking sheets. Combine 1/2
cup sugar and cinnamon; sprinkle on top of cookies. Bake at 350
degrees for 12 minutes or until lightly brown around edges.

S: 8-1/2 dozen (serving size: 1 cookie).

Nutritional Information: CALORIES 69 (31% from fat); PROTEIN 1.1g;
FAT 2.4g (sat 0.4g, mono 0.7g, poly 1.1g); CARB 10.5g; FIBER 0.3g;
CHOL 4mg; IRON 0.5mg; SODIUM 14mg; CALC 12mg

SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 138

See also:
Previous recipe Crisp Beef In Chili Sauce
Next recipe Crisp Bread & Butter Pickles

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