Bizcochitos (Mexican Sugar Cookies)

These flavorful cookies are traditionally served to children after church on Christmas Day. They are also usually in the shape of the fleur-de-lis. They are flavored with anise and cinnamon, which gives them a burst of flavor that goes really well with a steaming cup of coffee or hot cocoa!

1 cup margarine
2 1/4 cups all-purpose flour
1 tsp. anise flavoring
1 egg
1 cup sugar
1 Tbs. milk or brandy
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
1 tsp. ground cinnamon

Beat soften (NOT liquid-melted!) margarine at high speed for 30 seconds until whipped. Add half the flour, anise, egg, sugar, milk, baking powder, vanilla, salt, and cinnamon. Beat until thoroughly combined. Beat in remaining flour. Divide dough into two balls. Wrap in plastic wrap and refrigerate for 3 hours.

One at a time so they don't get too warm, take the balls of dough out of the fridge, roll them into logs on a lightly-floured surface, and slice dough into 1/8 - 1/4 inch circles. Place on a baking sheet sprayed with non-stick spray, and bake at 375 for ~6-8 minutes or until bottoms and edges turn light brown.

You can roll out the dough and cut it with cookie cutters, but slicing them when the dough is chilled is faster, easier, and less messy. They are still good, no matter WHAT shape they're in!!

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