Recipe: Crisp Bizcochitos (with brandy, anise seeds, and cinnamon topping)

CRISP BIZCOCHITOS

2 cups sugar, divided use
1 cup vegetable oil
1/3 cup orange juice, frozen concentrate, undiluted, and thawed
1/4 cup brandy
3 tablespoons anise seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2 egg whites
6 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon (for topping)

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.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly grease baking sheets.

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 the remaining 1/2 cup sugar and cinnamon; sprinkle on top of cookies.

Bake at 350 degrees F for 12 minutes or until lightly brown around edges.

Makes 100 cookies
Source: Cooking Light Magazine, November/December 1995