Bizcochitos
rec.food.recipes/Barbara Anderson/2000
Yield: 3 dozen

2 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 tsp. aniseed
3/4 cup brown sugar, firmly packed
3/4 cup sugar
1 cup butter, softened
2 eggs
2 tsp brandy

Topping:
1/4 cup sugar
2 Tbsp. ground cinnamon

Preheat oven to 300F.

Whisk together flour, baking soda, salt, and aniseed in a small bowl and set aside.

Blend sugars in a bowl at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and brandy and beat at medium speed until light and fluffy. Add flour mixture and mix at low speed until just combined.

Roll rounded tablespoons of dough into 1 diameter balls and then flatten slightly with bottom of glass. Press tops into sugar-cinnamon mixture and place on ungreased cookie sheet.

Bake 22-24 minutes until slightly brown along edges. Transfer cookies immediately to cool.