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Bizcochitos are a butter based cookie flavored with anise and cinnamon. Introduced to Mexico in the 16th century by Spanish explorers, biscochitos are now a traditional holiday cookie in New Mexico.

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Serving Size / Yield

20 servings


  • 1 vanilla bean
  • 1/2 C. sugar
  • 1 tsp. anise seeds
  • 1 C. butter, softened
  • 2 1/3 C. all-purpose flour
  • 1/8 tsp. salt
  • 1 Tbs. cinnamon
  • 1 Tbs. sugar

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  1. Scrape seeds from vanilla bean into a small food processor. Add sugar, and anise seeds; cover and pulse to combine.

  2. Beat butter on medium peed for 30 seconds. Add sugar mixture. Beat until fluffy.

  3. Beat in flour and salt until combined.

  4. Divide dough in half. Cover and chill for 1 hour.

  5. Preheat oven to 275 degrees.

  6. On a lightly floured surface, roll half the dough at a time to 1/2-inch thickness. Cut out dough using cookie cutters.

  7. Place on an ungreased cookie sheet. Bake for 35 -40 minutes.

  8. Transfer cookies to a wire rack; sprinkle with cinnamon sugar and let cool.

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