Recipe by Bea Ramirez
"Cut-out cookies rolled in sugar and cinnamon."
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2 1/2 cups
anise seed, ground
cream of tartar
These were so yummy! They are extremely delicate cookies. So much so that I had to add another egg to keep them together. After adding the extra egg they were much easier to dip/roll in the cinnamon sugar. Also I couldn't find ground anise for the life of me so I had to use a scant tsp of anise extract instead. They almost reminded me of shortbread cookies with a touch of anise flavor in the background.
These were bland. The recipe resembled something I make, but the slight differences were enough to take a pretty good recipe and turn it into a cookie without taste or character. Won't be making these again.
My whole family loved this cookie recipe! We recently had a quinceañera for our daughter on January 5, 2002, My family and I baked at least
thousand cookies. The people at the reception
could not get enough of them. Thanks so much your recipe. This one will stay in my recipe box
for generations. Terry Duran Palacios, Texas
I am a high school Spanish teacher and i made these cookies for my class. They were a big hit. The students could not believe that I made homemade cookies. I did make then about a quarter inch thin so that the dough made more cookies. One batch made about sixty cookies. They were also inexpensive to make.
These were very simple to make and quite tasty too. Reminded me of a cross between a shortbread cookie with a snickerdoodle type of flavor. Almost as good as my friend Esther's, whose recipe I was trying to duplicate, only her directions were a can of pre-creamed shortening, a 5 lb bag of flour, 2 c sugar, boil cinn stick and anise to make a tea, add that to dry, ...etc. LOL, I mentioned to her I just didn't need 1000 cookies! so I found this very similar recipe. I think she called these Biscochito. (I think that's how it's spelled) Our local grocery makes them and calls them "pan de polvo" also called "Mexican wedding cookies". Wonderful texture and flavor to these little cookies. They almost melt in your mouth. This made about 8 dozen tea sized cookies. Can't eat just one...Thanks for sharing this keeper!
This made the best cookies & my 3 year old daughter really enjoyed baking them with me! The only thing I changed was that I substituted 1 tsp pumpkin pie spice for the anise seed. We got a bunch of compliments on these cookies!
These were great! I made them for a mexican fiesta party I threw and they were a big hit. Three days later they still are soft and moist. Delicious!
Holy Cinnamon Batman! These were a huge hit, I must have given a dozen people the website and link.
It took a bit of experimentation for my oven, but as soon as I saw any browning on the edges, I removed. These also didn't taste great right after baking, they were kinda crumbly and flour tasting. But the next day they ROCKED.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Sugar Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 398
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