Biscochito Cookie

The Biscochito cookie recipe is a traditional Mexican cookie made with anise seed. Usually they are rolled and cut into various shapes, but this recipe uses the simpler drop cookie method.

Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons anise seeds
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons brandy

Topping:
1/4 cup granulated sugar
2 tablespoons ground cinnamon

Hardware
Whisk
Large bowl
Medium bowl
Small bowl
Cookie sheets
Mixer

Step 1: Preheat oven to 3oo degrees F.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and anise seed; set aside.
Step 3: In a large bowl, blend sugars together with an electric mixer.
Step 4: Add butter and mix until grainy.
Step 5: Add eggs and brandy and beat at medium speed until light and fluffy.
Step 6: Gradually add the flour mixture and mix at low speed until just combined.
Step 7: In a small bowl mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon.
Step 8: Roll rounded tablespoons of dough into 1-inch diameter balls and then flatten slightly with drinking glass or spatula.
Step 9: Press tops into sugar-cinnamon mixture, then place cookies bottom side down on ungreased cookies sheets 2 inches apart.
Step 10: Bake for 22-24 minutes or until cookies are slightly brown around edges. Transfer cookies immediately to a cooling surface.

Makes 36 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

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Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein

Peppermint Cookie Recipe

The peppermint cookie recipe has a rich flavor and a great looking pink glaze. A great way to use up all those leftover candy canes!

Ingredients

Cookie:

1/2 cup powdered sugar
2 sticks (1 cup) salted butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze:

1 1/2 cups powdered sugar
2 tablespoons salted butter, softened
1/4 teaspoon peppermint extract
1-2 tablespoons milk
2-3 drops red food coloring
peppermint candy canes, crushed

Hardware

Large bowl
Medium bowl
Cookie sheets
Plastic wrap
Mixer

Step 1: In a large bowl, combine powdered sugar, butter, and peppermint extract. With an electric mixer, beat at medium speed until creamy.
Step 2: Reduce speed to low and gradually add flour and cornstarch, beat until well mixed.
Step 3: Cover bowl with plastic wrap and refrigerate until firm (30-60 minutes).
Step 4: Preheat oven to 350 degrees F.
Step 5: Shape dough into teaspoon size balls. Place 2 inches apart on an ungreased cookie sheet.
Step 6: Bake 12-15 minutes or until edges are lightly browned. Let stand 1 minute; transfer cookies to cooling surface.

Glaze:

Step 1: In a medium bowl, combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency.
Step 2: Stir in a few drops of red food coloring. Drizzle over cookies.
Step 3: While glaze is sticky sprinkle with crushed candy cane pieces.

Makes 30 cookies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more great Christmas cookie recipes visit http://kicked-up-cookie-recipes.com/christmas-cookie-recipes.html

For some great tasting biscotti recipes visit http://kicked-up-cookie-recipes.com/biscotti-recipes.html

For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/

Article Source: http://EzineArticles.com/?expert=Griffin_Wetzstein