New Mexico's official state cookie, the delicate bizcochito is found at nearly every holiday occasion in the Land of Enchantment. This lightened recipe substitutes unsalted butter for lard and uses whole-wheat pastry flour for a bit of added fiber.
Recipe Ingredient Details:
1 1/2 cups whole-wheat pastry flour
2 teaspoons anise seed
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon (divided)
5 tablespoons unsalted butter (softened)
3/4 cup plus 1 tablespoon granulated fructose or sugar
1 teaspoon vanilla extract
In a medium bowl, combine flour, anise, baking powder, salt, and 1 teaspoon ground cinnamon. In a second bowl, beat butter and 3/4 cup sugar until light and fluffy. Blend in egg and vanilla. Once mixture is smooth, blend in flour mixture. Divide dough in half and roll each half into a ball. Wrap dough in plastic wrap and freeze for 1 hour until firm.
Preheat oven to 350°. On a flour-coated cutting board and using a flour-coated rolling pin, roll dough into a 1/4-inch-thick circle. Cut dough into 2-inch shapes (such as stars).
Combine remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Transfer to a baking sheet coated with cooking spray. Bake for 10 minutes until golden.
Recipe Additional Notes:
PER SERVING (2 cookies): 47 cal, 33% fat cal, 2g fat, 1g sat fat, 9mg chol, 1g protein, 7g carb, 1g fiber, 26mg sodium
Mon, 2006-11-27 13:57